I rarely order shrimp scampi at a restaurant because it never seems to taste just right. Its not garlicky enough, or it is too garlicky; it's too salty; or too greasy. Sometimes I want to order it as a lighter meal, but it ends up being so heavy because there is so much butter.
Shrimp scampi is actually pretty easy to make, so why not make it at home the way I like it, and in a way that is healthier for me. I like to use a lot of lemon juice, more than most recipes call for. You can use less if you prefer. I use one sauce for the shrimp scampi, and for the green bean side dish. It makes things easier, but the lemony garlic wine sauce just tastes great with both green beans and shrimp.
If you do not like shrimp, you can always use chicken breast instead. Make sure to cut the chicken into large bite-sized pieces. Then saute the same way as directed for the shrimp, except add on 4 more minutes.
What you need:
- 8oz dry spaghetti
- 3 tbsp olive oil, divided
- 3 tbsp minced garlic (preferably fresh)
- 3 shallots, finely chopped
- 1 1/4 cup white wine
- 1/3 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- half of a 24oz bag of trimmed green beans
- 1/4 cup chopped fresh parsley
- 1/2 tbsp red pepper flakes
- 1 tbsp butter spread
What to do:
1. Cook pasta according to package directions. Reserve 1/4 cup cooking liquid before draining pasta.
2. Heat 2 tbsp olive oil over medium heat in a large, sided saute pan. When oil is hot, add shallots. Cook 2 minutes. Reduce heat to medium-low heat. Add garlic. Cook 8 minutes, stir occasionally. Be careful not to burn the garlic. Add wine and lemon juice, simmer 3 minutes. Add salt and pepper. Pour or use a ladle to remove all but 1/4 cup mixture. Set aside the rest of the mixture.
3. Heat the 1/4 cup liquid mixture remaining in the saute pan over medium-high heat. Add green beans. Cover and cook 3 minutes. Move green beans to an oven-safe container. Set oven to Broil, and cook beans for 3 more minutes.
4. While the green beans are in the oven, heat the large saute pan over medium-high heat. When hot, add shrimp. Let cook 1 1/2 - 2 minutes each side, until lightly browned. When shrimp are cooked, add remaining wine mixture, reserved pasta cooking liquid, parsley, red pepper flakes, and butter. Stir to combine. Cook 2 minutes. Serve immediately.
Shrimp scampi is actually pretty easy to make, so why not make it at home the way I like it, and in a way that is healthier for me. I like to use a lot of lemon juice, more than most recipes call for. You can use less if you prefer. I use one sauce for the shrimp scampi, and for the green bean side dish. It makes things easier, but the lemony garlic wine sauce just tastes great with both green beans and shrimp.
If you do not like shrimp, you can always use chicken breast instead. Make sure to cut the chicken into large bite-sized pieces. Then saute the same way as directed for the shrimp, except add on 4 more minutes.
Light Shrimp Scampi
Recipe makes 4 servings
What you need:
- 8oz dry spaghetti
- 3 tbsp olive oil, divided
- 3 tbsp minced garlic (preferably fresh)
- 3 shallots, finely chopped
- 1 1/4 cup white wine
- 1/3 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- half of a 24oz bag of trimmed green beans
- 1/4 cup chopped fresh parsley
- 1/2 tbsp red pepper flakes
- 1 tbsp butter spread
What to do:
1. Cook pasta according to package directions. Reserve 1/4 cup cooking liquid before draining pasta.
2. Heat 2 tbsp olive oil over medium heat in a large, sided saute pan. When oil is hot, add shallots. Cook 2 minutes. Reduce heat to medium-low heat. Add garlic. Cook 8 minutes, stir occasionally. Be careful not to burn the garlic. Add wine and lemon juice, simmer 3 minutes. Add salt and pepper. Pour or use a ladle to remove all but 1/4 cup mixture. Set aside the rest of the mixture.
3. Heat the 1/4 cup liquid mixture remaining in the saute pan over medium-high heat. Add green beans. Cover and cook 3 minutes. Move green beans to an oven-safe container. Set oven to Broil, and cook beans for 3 more minutes.
4. While the green beans are in the oven, heat the large saute pan over medium-high heat. When hot, add shrimp. Let cook 1 1/2 - 2 minutes each side, until lightly browned. When shrimp are cooked, add remaining wine mixture, reserved pasta cooking liquid, parsley, red pepper flakes, and butter. Stir to combine. Cook 2 minutes. Serve immediately.
No comments:
Post a Comment