Foodie Friday with Dr. Laura Klein: Zesty Shrimp Scampi

There’s something about seafood that screams summer. Maybe it’s how light and fresh it tends to be (if you get it at peak season). Maybe it’s just an association that it came from cool water. Whatever the case, one of my favorite healthy meals to make with seafood is this zesty shrimp scampi recipe adapted from Give Me Some Oven. It’s a quick dinner to throw together after a great day of caring for my patients’ mouth.

The traditional preparation of scampi calls for tons and tons of butter with a little bit of garlic, white wine, and lemon. The below take on the recipe has a lot less calories and a bright flavor palette that leans toward the garlic.

During an interview, Carrie Underwood mentioned that she loves garlic too! She said, “Doing the weekly shopping, I stock up… armloads of onions and garlic. I put onions and garlic in everything.” (Source: Brainyquote.com.)

If you want to take the better-for-you aspects a few steps further, consider pouring the shrimp and sauce over a whole grain of your choice such as quinoa or even atop simple steamed vegetables. The hubby and I love us some pasta!

This makes four servings, so there are always leftovers for my lunch the next day. Reheating makes the office smell delicious.

Enjoy!

 

Zesty Shrimp Scampi

Ingredients:
12 ounces whole-wheat pasta noodles
1 Tbsp. butter
1-2 shallots, peeled and thinly sliced
5 cloves garlic, minced
1 pound raw shrimp, peeled with tails removed and patted dry
1 tsp. crushed red pepper flakes
1 tsp. salt
1 tsp. black pepper
1/4 cup chicken or vegetable stock
3-4 Tbsp. white wine
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
Chopped fresh parsley
Freshly-grated Parmesan cheese

Instructions:

  1. Cook pasta al dente according to package directions.
  2. Meanwhile, heat butter in a large skillet over medium-high heat.
  3. Add shallot and garlic. Sauté, stirring occasionally, for 2 minutes or until aromatic.
  4. Add shrimp and season with crushed red pepper flakes, salt, and pepper.
  5. Sauté the shrimp with the garlic for about 4 minutes, or until no longer opaque.
  6. Add the wine, stock, lemon juice and lemon zest; Stir to combine.
  7. Let the mixture boil down to about half, and then remove from heat.
  8. Drain the pasta, and serve topped with the shrimp scampi. Sprinkle with the fresh parsley and parmesan cheese and serve warm with crusty bread or a glass of wine.
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