I may be short, but big things sometimes come in small packages, right?!?!? Much like the little crustaceans we so love to use as a derogatory reference for people of small stature. One 3-ounce portion of shrimp packs about 15 grams of protein! That’s more than a quarter of the daily protein needs of your average 150 pound person. Shrimp contain omega-3 fatty acids, including EPA and DHA, which are important for cardiovascular health. They also contain the antioxidants selenium and astaxanthin (the pigment that gives shrimp a pink color when cooked). Additionally, shrimp is low in saturated fat.
I don’t know about you, but I crave light, citrusy seafood dishes during the summer. I had a craving several weeks ago for shrimp scampi. Typically a very buttery dish, I used a fraction of the butter called for in most recipes and really amped up the lemon flavor. It has become a favorite around here and I’ve made it at least 3 times since the summer began. This recipe makes a pretty big batch, and we eat the leftovers for a couple of days. I think it’s just as good eaten as leftovers…so good that I only got one photo before we devoured it. Oops!
Lightened Up Shrimp Scampi
1 Tbsp unsalted butter
2 Tbsp olive oil
1 large shallot (or 2 small), minced
6 cloves garlic, minced
½ cup dry white wine
1 – 1.5 lbs shrimp, peeled & deveined, tails off
2 medium lemons – zest & juice
1 tsp crushed red pepper flakes (more or less depending on how much spice you like)
1 box (13-16 oz) whole wheat pasta (spaghetti, angel hair pasta, or linguine work well)
½ cup fresh parsley, chopped
1 cup baby spinach, chopped
1. Cook pasta according to package instructions until al dente. Drain pasta, reserving ½ cup of cooking water.
2. In large skillet over medium heat, sauté shallots in butter and olive oil until translucent. Add garlic and cook for about a minute.
3. Add white wine and shrimp, cooking shrimp for about 1-2 minutes on each side, or until just pink.
4. Add lemon zest and red pepper flakes and stir to combine. Reduce heat to medium-low and add salt & pepper to taste.
5. Add pasta to skillet with shrimp, then add parsley, spinach, lemon juice, and ¼ cup of the pasta water, and toss all ingredients together until well combined. Remove from heat. If pasta still seems dry, add more pasta water until sauce distributes easily. Salt & pepper to taste.
6. Serve with lemon wedges and a sprinkle of parmesan cheese.