Shrimp scampi is one of my all time favorite meals. The problem is that this dish can really pack on the calories with the typical approach soaked in butter. Here is an alternative that provides the same yummy flavor while minimizing the calories and saturated fat.
Why Is Shrimp Healthy?
Shrimp has low-fat and low-calorie protein, a four ounce serving of shrimp supplies nearly 24 grams of protein for only 112 calories and less than a gram of fat. Shrimp is also a good source of vitamin D.
- 3 oz. dry whole wheat pasta
- 2 Tbsp. olive oil, divided use
- 8 oz. medium shrimp, peeled, deveined
- 1 clove garlic, crushed
- 1 Tbsp. yellow bell pepper, finely chopped
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. red bell pepper, finely chopped
- ¼ cup low-sodium, organic vegetable broth
- 2 Tbsp. white wine
- Ground black pepper (to taste; optional)
- Crushed red pepper (to taste; optional)
- 3 fresh parsley sprigs, finely chopped
- 2 fresh basil leaves, finely chopped
1. Bring large pot of water to boil for pasta.
2. Cook pasta according to package directions; drain; set aside.
3. While pasta is cooking, heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque and firm. Remove shrimp from pan. Set aside.
5. Heat remaining 1 Tbsp. oil over medium-high heat. Add bell peppers; cook, stirring frequently, for 3 to 4 minutes or until soft.
6. Add lemon juice, broth, wine, black pepper, and red pepper; cook, stirring frequently, for 1 to 2 minutes.
7. Add shrimp, parsley, and basil; cook until heated through.
8. Divide pasta between 2 plates; top evenly with shrimp mixture.