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Light & Lemony Scampi

A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 pound uncooked shrimp (26-30 per pound)
  • 8 ounces uncooked multigrain angel hair pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup minced fresh parsley
  • Grated Parmesan cheese, optional

Directions

  • Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.
  • In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.
  • Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.
  • Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Nutrition Facts
1 serving (calculated without cheese): 378 calories, 10g fat (3g saturated fat), 146mg cholesterol, 405mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1-1/2 fat.
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Reviews

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Average Rating:
  • Mary
    Apr 11, 2020

    Just made this for dinner and we loved it!! I doubled the sauce so we could have e little leftover!

  • Ema
    Jul 7, 2019

    Love this recipe, and come back to it often! I eat pescatarian and swap out the chicken broth for vegetable broth, I'm generous with the lemon and it tastes amazing. Make sure you use a skillet big enough for the whole load. Really yummy with finely shredded parmesan from Kraft.

  • Daria
    Jun 10, 2019

    Great recipe, thank you! My family liked it so much! I can also suggest some of these recipes with shrimps, https://club.cooking/recipe-category/shrimp/ they are also easy, but very delicious!

  • dgesiakowski
    Jun 27, 2018

    I made this for dinner last night for the second time. It was delicious! My family enjoyed it. I've forgotten about this recipe but when I saw that my store had shrimp on sale, it jarred my memory. My son couldn't wait for me to make it. Next time I will double the sauce, and maybe add peas as suggested by other reviewers. Thanks for sharing this!

  • mumsay
    Jun 12, 2018

    Just made this tonight for the second time and it was delicious! I'll double the sauce next time though so we have extra.

  • Scott
    Jun 8, 2018

    Just made it tonight. Loved it , awesome. Added a little white wine to the broth and small amount of feta cheese at the end.

  • DuckyD
    May 9, 2018

    Easy! Yummy! What more could you want?

  • suefalk
    Nov 19, 2017

    5-star for sure! Love the fresh lemon. A quick and easy meal for a busy week night.I served this with simple salad!

  • dublinlab
    Nov 6, 2016

    Excellent and easy. Janet. VFE

  • veggiemama
    May 10, 2016

    The lemon and the pepper were both overpowering so I'll cut back on them, but overall it was good.