Shrimp Scampi Low Fat Food

LIGHTENED-UP SHRIMP SCAMPI

Steps:

• Cook the spaghetti according to package directions. Drain; set aside.
• Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
• Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.

KETO SHRIMP SCAMPI

Steps:

• Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
• Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
• Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
• Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
• Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

LOW-FAT SHRIMP SCAMPI

Steps:

• 1. Add the first 3 tbsp of EVOO to a medium-hot pan.
• 2. Add Shallot, Red Pepper, garlic and cook until translucent.
• 3. Add chicken broth to deglaze (2 minutes).
• 4. Add White wine, Oregano, and Basil and reduce to simmer for 5 minutes.
• 5. While this is simmering, in a separate bowl, combine reserved liquid from the mushrooms with cornstarch and let sit.
• 6. Add Milk, rest of EVOO, Splenda, and cornstarch mixture and increase flame to high and let boil. Be careful with the milk that it doesn't boil over.
• 7. Add shrimp and reduce heat to medium, toss until pink (about 3-5 minutes).
• 8. Serve over Broccoli Rabe or Brown Rice.

SHRIMP SCAMPI - LOW FAT

Steps:

• Peel shrimp, removing tails. Make a shallow cut lengthwise down back of each shrimp; wash out vein (devein).
• Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 to 3 minutes, stirring frequently until shrimp are pink and firm; remove from heat. Sprinkle with cheese.

EASY CHICKEN SCAMPI (LOW FAT)

Steps:

• Brown chicken in margarine.
• Add garlic powder, lemon juice and white wine.
• Simmer 10 minute.
• Serve over rice or pasta.

ELSWET'S SHRIMP/CHICKEN SCAMPI-LOW[ER]FAT, LOW[ER]CHOL VERSION

Steps:

• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!
• If using this recipe with chicken, cook approximately 8-12 minutes, until the chicken bits are cooked throughout.
• Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
• Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
• Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].

EASY & HEALTHY SHRIMP SCAMPI

Steps:

• In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
• In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
• Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

BAKED SHRIMP SCAMPI WITH TOMATOES (LOW FAT)

Steps:

• Preheat oven to 425.
• Spray a small casserole dish or pie plate with Pam.
• Place shrimp on the bottom.
• Lay diced tomatoes over the shrimp.
• Put garlic, dill, salt and pepper on top of the tomatoes.
• Drizzle all with a little olive oil.
• Bake, uncovered, for 8-10 minutes -.
• Enjoy!