Scampi Lower Fat
Indulge in the rich, garlicky flavors of Scampi Lower Fat, a lighter twist on the classic seafood favorite that doesn't skimp on taste. This quick and easy recipe pairs plump, succulent shrimp with a zesty sauce made from low-sodium chicken broth, freshly squeezed lemon juice, and a touch of extra virgin olive oil, cutting back on traditional heavy creams and excess fats. Aromatic garlic and a subtle kick of red pepper flakes bring bold flavor to every bite, while fresh parsley adds a bright, herby finish. Perfectly versatile, this dish can be served over whole wheat spaghetti for a nutritious pasta option or enjoyed on its own for a low-carb, high-protein meal. Ready in just 25 minutes, this healthy shrimp scampi is as weeknight-friendly as it is delicious, making it an ideal choice for the health-conscious seafood lover. Keywords: healthy shrimp scampi, low-fat recipe, easy seafood dinner, garlic shrimp with lemon, quick light pasta recipes.
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 0.25 teaspoons red pepper flakes
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 ounces whole wheat spaghetti (optional, for serving)
Directions
Step 1
If serving with pasta, cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
Step 2
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, allowing the butter to melt.
Step 3
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Step 4
Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 1-2 minutes per side, or until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
Step 5
In the same skillet, pour in the chicken broth and lemon juice. Stir in the lemon zest. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
Step 6
Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes, just until heated through.
Step 7
Remove the skillet from heat and sprinkle the chopped parsley over the shrimp.
Step 8
Optionally, serve the shrimp and sauce over the cooked whole wheat spaghetti, or enjoy on its own with a side of steamed vegetables or salad for a low-carb option.
Nutrition Facts
| Serving size | (1020.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1116.1 |
| Total Fat 30.0g | 0% |
| Saturated Fat 10.0g | 0% |
| Cholesterol 888.3mg | 0% |
| Sodium 1773.2mg | 0% |
| Total Carbohydrate 95.2g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 5.0g | |
| Protein 129.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 411.4mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 1911.8mg | 0% |
Source of Calories