Healthy Shrimp Scampi with Fettuccine


I love the flavors that make scampi, scampi. The garlic, lemon, butter, and olive oil are scrumptious together but can be a bit indulgent. So I decided to make a lighter version of this favorite with pasta, and it turned out great. I roasted seasoned shrimp along with olive oil and shallots. When cooked, I combined them with lemon juice, lemon zest, parsley, chopped garlic, and added this to a pot of perfectly cooked fettuccine and reduced wine. After a little tossing, my meal was deliciously complete, and Healthy Fettuccine with Shrimp Scampi was born. My family loved the taste and the lightness of the dish. Now I can happily have the flavors I love with pasta without all of the calories.


Ingredients for Healthy Shrimp Scampi with Fettuccine:


1 pound fettuccine, cooked according to package directions

2 pounds large shrimp, cleaned and dried

5 tablespoons olive oil

2 tablespoons fresh lemon juice

3 teaspoons lemon zest

1/4 teaspoon crushed red pepper

6 cloves garlic, chopped

2 shallots, finely chopped

1/2 cup chopped parsley

1 cup white wine or dry vermouth

kosher salt

black pepper


Time-Saving Tip: Clean and dry shrimp up to a few hours in advance and keep refrigerated. Prep the garlic, shallots, zest, and parsley up to an hour in advance and cover with plastic wrap.


Let's see what we need.


We're ready to cook.


I like to get all of my ingredients ready to go before I start cooking.


Right before placing the shrimp in the oven, combine the garlic and lemon juice and set aside. Since the garlic will not be cooked, this helps to tame the pungency a bit. Now's a good time to start heating the pasta water.


Place the shrimp in a glass dish and add the oil, shallots, red pepper, and season well with salt and pepper. Mix well and transfer to a preheated 425-degree oven. If the pasta water is bubbling, add the pasta, and follow the package instructions.


After the shrimp has been cooking for a few minutes, check to see if any shrimp have started to change color and then stir; return to the oven. Repeat until all of the shrimp turn pink and then take the dish out of the oven. The shrimp will continue cooking, so don't worry if the look like they cab prepare a little more. Stir in the lemon juice mixture, parsley, and zest.


Drain the pasta when cooked and set aside. Add the wine to the pasta pot and simmer 1-2 minutes to reduce by half. Return the pasta to the pot and mix in the shrimp mixture and combine; adjust seasonings.


It's ready! Healthy Shrimp Scampi with Fettuccine is delicious and healthy. It's perfect for entertaining; add a salad, and a glass of white wine and dinner is served.


Enjoy!


Healthy Shrimp Scampi with Fettuccine:


  • 1 pound fettuccine, cooked according to package directions

  • 2 pounds large shrimp, cleaned and dried

  • 5 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 3 teaspoons lemon zest

  • 1/4 teaspoon crushed red pepper

  • 6 cloves garlic, chopped

  • 2 shallots, finely chopped

  • 1/2 cup chopped parsley

  • 1 cup white wine or dry vermouth

  • kosher salt

  • black pepper

  • I like to get all of my ingredients ready to go before I start cooking.

  • Right before placing the shrimp in the oven, combine the garlic and lemon juice and set aside. Since the garlic will not be cooked, this helps to tame the pungency a bit. Now's a good time to start heating the pasta water.

  • Place the shrimp in a glass dish and add the oil, shallots, red pepper, and season well with salt and pepper. Mix well and transfer to a preheated 425-degree oven. If the pasta water is bubbling, add the pasta, and follow the package instructions.

  • After the shrimp has been cooking for a few minutes, check to see if any shrimp have started to change color and then stir; return to the oven. Repeat until all of the shrimp turn pink and take the dish out of the oven. The shrimp will continue cooking, so don't worry if the look like they cab prepare a little more. Stir in the lemon juice mixture, parsley, and zest.

  • Drain the pasta when cooked and set aside. Add the wine to the pasta pot and simmer 1-2 minutes to reduce by half. Return the pasta to the pot and mix in the shrimp mixture and combine; adjust seasonings.

  • Time-Saving Tip: Clean and dry shrimp up to a few hours in advance ad keep refrigerated. Prep the garlic, shallots, zest, and parsley up to an hour in advance and cover with plastic wrap.

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