Lightened Up 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.

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.