Shrimp Scampi a Lighter Version
Indulge in the vibrant flavors of "Shrimp Scampi: A Lighter Version," a healthier twist on the classic seafood favorite. This recipe skips the heavy cream and relies on olive oil, a touch of buttery richness, and a bright, citrusy garlic-lemon sauce to coat tender shrimp. Served over guilt-free zucchini noodles (zoodles) or whole wheat spaghetti, it's a low-carb or whole-grain alternative that doesn't skimp on taste. Perfectly seasoned with red pepper flakes for subtle heat and topped with fresh parsley for a pop of color, this dish comes together in just 25 minutes, making it an easy, weeknight-friendly meal. Packed with protein and refreshed with the zesty kick of lemon zest and juice, it’s a wholesome, flavorful way to enjoy Italian-inspired cuisine—without the extra calories.
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 cloves Garlic, minced
- 0.5 cup Low-sodium chicken broth
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Parsley, chopped fresh
- 4 cups Zucchini noodles (zoodles) or whole wheat spaghetti, cooked
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Pat the shrimp dry with paper towels, then season them with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
In a large nonstick skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and slightly opaque, then flip and cook for another 2-3 minutes on the other side. Transfer the shrimp to a plate and set aside.
Reduce the heat to medium-low. In the same skillet, add the chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the butter until it melts and combines with the sauce.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for 1-2 minutes to warm the shrimp through.
Add the zucchini noodles or cooked whole wheat spaghetti to the skillet. Toss everything gently to combine and heat through.
Remove from heat and sprinkle with the chopped parsley. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnishing with extra parsley and a lemon wedge if desired.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.4 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3816 mg | 81% | |
*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.
