Shrimp Scampi A Lighter Version 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.

BAKED SHRIMP SCAMPI

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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.

LIGHT & LEMONY SCAMPI

Steps:

• Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions. , In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon., Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat., Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.

LIGHTER SHRIMP SCAMPI

Steps:

• Set broiler rack 4 inches from heat.
• Place shrimp in a large broiler proof rimmed baking sheet. (I use a 9x13 glass baking dish.)
• Sprinkle with oil and garlic and season generously with salt and pepper. Add 1/4 tsp red pepper flakes. Toss to coat. Arrange shrimp in a single layer.
• Broil 3-4 minutes, until opaque throughout. Sprinkle with lemon juice, toss to combine. Serve immediately.

SHRIMP SCAMPI (A LIGHTER VERSION)

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp, saute 1 minute.
• Add garlic, saute 1 minute.
• Stir in wine, salt, and pepper, bring mixture to a boil.
• Reduce heat to medium, cook 30 seconds.
• Add parsley and lemon juice, toss well to coat.
• Cook 1 minute or until shrimp are done.