California Scampi
Transport your taste buds to sunny California with this vibrant and easy-to-make California Scampi recipe! Featuring succulent shrimp sautéed in a luscious garlic butter sauce with a splash of crisp white wine and fresh lemon juice, this dish is elevated with creamy avocado, sweet cherry tomatoes, and a hint of red pepper flakes for a subtle kick. Tossed with tender spaghetti or linguine, the flavors are perfectly balanced by fresh basil and a sprinkle of Parmesan for garnish. Ready in just 35 minutes, this light and flavorful pasta dinner is a refreshing twist on classic shrimp scampi, perfect for busy weeknights or impressing guests with a touch of West Coast flair.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons avocado oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 0.5 cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons fresh lemon juice
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, diced
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 8 ounces spaghetti or linguine
- 2 tablespoons fresh basil, chopped
- 0.25 cup shredded Parmesan cheese (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package instructions. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the shrimp and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side, or until the shrimp are opaque and pink. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of avocado oil and 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and red pepper flakes. Cook for about 30 seconds, or until fragrant.
Pour in the white wine and fresh lemon juice, scraping the bottom of the skillet to deglaze. Allow the mixture to simmer for 2-3 minutes, reducing slightly.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they begin to soften.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and reserved pasta water, a little at a time, until the sauce evenly coats the pasta.
Remove the skillet from heat and gently fold in the diced avocado and fresh basil.
Serve immediately with an optional sprinkle of shredded Parmesan cheese on top.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
