|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scampi is the Italian word for prawn (which is another word for shrimp), so translated in English "Shrimp Scampi" means "Shrimp Shrimp." But no matter what the name of this well-known and well-loved dish means, it is defined as a delicious preparation of shrimp cooked in butter, garlic, and parsley, often served over pasta.
While most shrimp scampi recipes are made with loads of butter, this easy shrimp scampi uses only a bit of butter as the base, supplementing with olive oil to give it a healthier bent. Plus, the aromatic olive oil and garlic make this shrimp scampi extremely flavorful while staying healthy.
Although simple to prepare, this dish is impressive, and can easily be doubled for a crowd--perfect for a dinner party. Since cooking time is as long as it takes for the pasta to cook, it is also perfect for a weeknight meal. And no one needs to know it is healthy!
- 1/2 lb. angel hair pasta
- 1 tsp. unsalted butter
- 4 tsp. olive oil
- 4 cloves garlic (finely minced)
- 1 lb. large raw shrimp (peeled and deveined)
- 1/4 cup fresh parsley (chopped)
- 1 tbsp. lemon juice (freshly squeezed)
- Dash of salt
- 2 tbsp. fresh Parmesan cheese (grated)
Gather the ingredients.
Cook the pasta according to the directions on the package.
While the pasta cooks, in a skillet, heat the butter and olive oil over medium heat. Add the garlic and cook 3 minutes, watching to make sure the garlic doesn't brown.
Add the shrimp, parsley, lemon juice, and salt, and cook until the shrimp are pink and curled, 2 to 3 minutes a side.
Drain the pasta and toss together with the shrimp mixture and the Parmesan.
Serve and enjoy.
- You can buy raw (usually deveined) shrimp either from your local fish market or frozen in bags from your supermarket. If you are using frozen shrimp, place in a colander and run under cold water until thawed. Peel and dry with a paper towel before cooking.