15-Minute Skinny Shrimp Scampi
This skinny shrimp scampi is big on flavor, but much lower on fat and calories than the traditional version.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
contains dairy
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 1 teaspoon black pepper
- 4 cloves garlic minced
- 1/4 cup chicken stock
- 12 ounces whole-wheat pasta noodles (i used linguine)
- 1 pound raw shrimp peeled with tails removed and patted dry
- 1 shallot peeled and thinly sliced
- 3 tablespoonâ white wine
- 2 tablespoonâ fresh lemon juice
- 1 tablespoonâ lemon zest
- toppings: chopped fresh parsley and (optional) fr
- Carbohydrate 5.59133243431281 g
- Cholesterol 180.890881854031 mg
- Fat 5.39039064762138 g
- Fiber 0.38071666876475 g
- Protein 24.443666024902 g
- Saturated Fat 2.32641282759607 g
- Serving Size 1 1 -6 serving (246g)
- Sodium 233.23051027836 mg
- Sugar 5.21061576554806 g
- Trans Fat 0.806875739941 g
- Calories 172 calories
Cook pasta in a large pot of generously-salted water until al dente, according to package instructions.Meanwhile, heat butter in a large saute pan over medium-high heat. Add shallot and garlic and saute for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and immediately season (sprinkle) with crushed red pepper flakes, salt and pepper. Continue sauteing the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque.Add in the chicken stock, wine, lemon juice and lemon zest, and stir to combine. Let the mixture continue cooking for an additional minute to boil down, then remove from heat.Drain the pasta, and serve topped with the shrimp scampi. Sprinkle with desired toppings.
