LIGHTER BAKED SHRIMP SCAMPI
Shrimp scampi is a classic, but decadent dish typically made with lots of butter and served over high-carb pasta or white rice. This version lightens things up a bit and is quick and easy enough for a weeknight meal.
Provided by lutzflcat
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish.
- Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook.
- While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
- Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 26.8 g, Cholesterol 180.3 mg, Fat 7 g, Fiber 9.6 g, Protein 25.4 g, SaturatedFat 2.3 g, Sodium 416.4 mg, Sugar 0.4 g
SHRIMP SCAMPI (A LIGHTER VERSION)
An adaptation from The Italian-American Cookbook. The smaller the shrimp the longer the prep time! I learned that the hard way years ago when I was having guest for dinner and they arrived long before I was finished peeling and deveining the shrimp.
Provided by SharleneW
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add shrimp, saute 1 minute.
- Add garlic, saute 1 minute.
- Stir in wine, salt, and pepper, bring mixture to a boil.
- Reduce heat to medium, cook 30 seconds.
- Add parsley and lemon juice, toss well to coat.
- Cook 1 minute or until shrimp are done.
Nutrition Facts : Calories 94, Fat 3.1, SaturatedFat 0.5, Cholesterol 74.5, Sodium 366.8, Carbohydrate 2.3, Fiber 0.2, Sugar 0.3, Protein 10.2
SHRIMP SCAMPI FROM COOKING LIGHT
Make and share this Shrimp Scampi from Cooking Light recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel shrimp, leaving tails intact. Starting at tail end, butterly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside.
- Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; saute 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with angel hair pasta.
- Yield: 6 servings (8 shrimp and 1 cup pasta each).
Nutrition Facts : Calories 243.7, Fat 8.4, SaturatedFat 1.5, Cholesterol 230.4, Sodium 488.3, Carbohydrate 5.9, Fiber 0.7, Sugar 1.5, Protein 31.5
SHRIMP SCAMPI WITH LINGUINI
This recipe results in lots of garlicky shrimp with some white wine and lemon juice.
Provided by janiceliv
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
- Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.
Nutrition Facts : Calories 707.1 calories, Carbohydrate 68.6 g, Cholesterol 288.7 mg, Fat 29.7 g, Fiber 5.1 g, Protein 33.3 g, SaturatedFat 10.4 g, Sodium 652 mg, Sugar 1.3 g
LIGHT & LEMONY SCAMPI
A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions. , In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon., Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat., Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Nutrition Facts : Calories 378 calories, Fat 10g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
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- Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, according to package directions.
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WEEKNIGHT LIGHTENED-UP SHRIMP SCAMPI - A ZEST FOR LIFE
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- Heat a 12" skillet, add 1 1/2 tablespoons evoo and 1/2 tablespoon butter, set to medium-high heat. Sprinkle shrimp with black pepper and add to the hot pan. Leave to brown nicely, do not move.
- Turn over with tongs, after about two minutes. Turn heat down to medium and cook on the second side, about two minutes. Remove to a clean plate - sprinkle with 1/8 teaspoon sea salt. Reduce heat to low - add garlic, shallots and jalapeño; stir one minute (with any brown bits in the pan.) Add lemon juice, wine and broth - bring to a boil, then reduce to a simmer for 3 minutes (to reduce slightly.) Bring back to a boil. Add cornstarch slurry (cornstarch mixed with water) and QUICKLY stir up with a wire whisk - will thicken quickly.
- Turn heat off and immediately swirl in a chunk of 3 tablespoons of butter with the wire whisk; and swirl in to incorporate and emulsify. Add shrimp back to the pan with the three herbs and scallions. Taste for salt.
- Serve as is, or over pasta or zucchini noodles. *Kerrygold Butter: Just sweet cream - no "natural flavoring" unlike most US butters. Natural flavorings are unwanted chemicals/flavor agents. Note: Vegetable broth: A good quick vegetable stock I like and used in this recipe: Better Than Bouillon Organic Seasoned Vegetable Base.
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