Dairy-Free Shrimp Scampi
Experience the vibrant flavors of this Dairy-Free Shrimp Scampi, a light and refreshing twist on the classic seafood pasta dish. Perfect for dairy-free diets, this recipe swaps traditional butter for heart-healthy olive oil while maintaining the rich, garlicky essence you love. Succulent shrimp are cooked to perfection and tossed in a zesty, lemon-infused white wine sauce, elevated with a hint of crushed red pepper for a gentle kick. Serve it over your choice of tender pasta or low-carb zoodles for a customizable meal that’s as wholesome as it is indulgent. Ready in just 25 minutes, this dish is ideal for busy weeknights or impressing guests with a sophisticated yet straightforward recipe. Comfort food meets elegant dining in every mouthwatering bite!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 0.5 cup white wine
- 0.5 cup chicken or vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoon crushed red pepper flakes
- 0.25 cup fresh parsley, chopped
- 12 ounces cooked pasta or zoodles
- to taste salt
- to taste black pepper
Instructions
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the shrimp to the skillet in a single layer, seasoned lightly with salt and black pepper.
Cook the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and add the minced garlic. Sauté for about 1 minute, until fragrant but not browned.
Carefully pour in the white wine, and let it simmer for about 2 minutes, allowing it to reduce slightly.
Add the chicken or vegetable broth, lemon juice, lemon zest, and red pepper flakes. Simmer for another 3-4 minutes to let the flavors meld.
Return the cooked shrimp to the skillet, stirring to coat them well in the sauce. Let them warm through for 1-2 minutes.
Remove from heat and stir in chopped parsley.
Serve over cooked pasta or zoodles, ensuring to drizzle a generous amount of sauce over each serving.
Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.2 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2123 mg | 45% | |
*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.
