Garlic Butter Shrimp Scampi

Name: Garlic Butter Shrimp Scampi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1.5 pound shrimp (peeled and deveined); 6 tablespoon unsalted butter; 6 clove garlic (minced); 0.5 teaspoon red pepper flakes; 0.5 cup dry white wine; 0.25 cup chicken broth; 2 tablespoon fresh lemon juice; 0.5 cup fresh parsley (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 12 ounce whole wheat spaghetti (whole wheat); 2 zucchinis (medium, spiralized or julienned); 1 cup grated Parmesan cheese (for serving)

Plump shrimp quickly sautéed in a rich garlic butter sauce, served over a mix of whole wheat pasta and zucchini noodles for a satisfying and lightened Italian classic.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $4.64/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Fiber
High-Protein
Low-Sodium

Ingredients

1.5 pound shrimp (peeled and deveined)
6 tablespoon unsalted butter
6 clove garlic (minced)
0.5 teaspoon red pepper flakes
0.5 cup dry white wine
0.25 cup chicken broth
2 tablespoon fresh lemon juice
0.5 cup fresh parsley (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper
12 ounce whole wheat spaghetti (whole wheat)
2 zucchinis (medium, spiralized or julienned)
1 cup grated Parmesan cheese (for serving)

Instructions

Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package directions until al dente.
While pasta cooks, melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes; cook for 1 minute until fragrant.
Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Pour in the dry white wine and chicken broth into the skillet. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the fresh lemon juice, remaining 2 tablespoons unsalted butter, and half of the chopped fresh parsley. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Drain the cooked spaghetti and add it to the skillet with the sauce. Add the spiralized zucchini and cooked shrimp. Toss everything to combine and cook for 1-2 minutes until heated through and zucchini is slightly softened.
Serve immediately, garnished with the remaining chopped fresh parsley and grated Parmesan cheese, if desired.

Notes

Ensure you don't overcook the shrimp, as they can become tough. They should be just pink and opaque.

Nutrition (per serving)

Calories: 486
Protein: 36.4 g
Carbohydrates: 52.6 g
Fat: 15.9 g
Fiber: 10 g
Sodium: 446 mg
Saturated Fat: 8.8 g
Sugar: 3.4 g
Cholesterol: 227 mg