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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Recipe Information
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)
Instructions
If serving with pasta, cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
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.
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
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.
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.
Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes, just until heated through.
Remove the skillet from heat and sprinkle the chopped parsley over the shrimp.
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
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 5.0 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1912 mg | 41% | |
*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.
