I am a big fan of shrimp scampi. Unfortunately, it’s normally not the healthiest thing for you. It’s usually loaded with butter and oil. It’s a recipe I stay away from.
So, I was very intrigued when I found this recipe on Pinterest. It’s definitely a healthier version. I wasn’t sure about how it would taste. Thankfully, it was surprisingly good. Not the same (of course), but still good. I enjoyed it and certainly did not miss all that fat. I added some tomatoes to it (because I had them and didn’t want them to go bad). I think it was a good addition.
If you are using frozen raw shrimp (like me), follow the same steps from the beginning of this recipe. If not, proceed onto the little bit of chopping…
- Bring a large pot of water to a boil and cook 1 pound of thin spaghetti according to the directions on the package.
- Mince up lots of garlic (about 10 cloves).
- Chop up 4 Roma tomatoes.
- Heat 4 teaspoons EVOO over medium-high heat.
- Add 1 pound of shrimp (with the tails on).
- Cook until pink and opaque.
- Add the garlic and cook for about 1 minute.
- Using a slotted spoon, remove the shrimp from the pan.
- Add 1/2 cup chicken broth to the pan.
- Pour in 1/2 cup dry white wine. (I used pinot grigio.)
- Season with 1/4 teaspoon each of s&p.
- Squeeze in the juice of 1 lemon.
- Add a little fresh parsley.
- Add the chopped tomato.
- Cook until soft, about 5 minutes.
- Add the shrimp back to the pan and cook until warmed through.
- Add the cooked spaghetti to the skillet.
- Stir to incorporate everything.