Low Fat Shrimp Scampi Recipes

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.

LIGHTER BAKED SHRIMP SCAMPI

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.

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.

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.