"Skinny" Shrimp Scampi

Recipe: https://www.gimmesomeoven.com/15-minute-skinny-shrimp-scampi-recipe/

Happy Tuesday! With everything going on in the world the last few days (and for quite some time), I hope that you can all find some inner peace sharing food with your loved ones. I made this for dinner last night and it was a hit. I'll start off by saying that I love anything scampi style, but I can't eat much butter (and generally avoid it), scampi is usually out of the question for me. I had been searching for a good recipe that has limited butter, and here we are! My only comments about this recipe would be that the prep and cooking time takes more than 15 minutes - mainly the prep of cutting up the veggies, etc. the cooking alone is fairly quick, but just allow time for the prep as well. Also, I wish it had made more sauce for the pasta. I had a lot of pasta left over that I ended up having to throw in with some different sauce for leftovers. So, I'd probably cut the pasta portion in half. Otherwise, the flavor was light and delicious. Enjoy!

Ingredients:

12 oz fresh pasta, linguine (you can use your favorite type)

1 lb raw shrimp, peeled, deveined, and patted dry

1 tb butter (I used plant-based butter which is dairy-free)

1 shallot, diced

4 garlic cloves, minced

1 tsp salt

1/2 tsp crushed red pepper flakes

1 tsp black pepper

1/4 cup chicken stock (I prefer unsalted)

3 tb white wine

2 tb fresh lemon juice

1 tb lemon zest

grated or shredded parmesan cheese (optional, for topping)

~2 tb fresh parsley, chopped (optional, for garnish)

Directions:

Cook the pasta according to the package directions; fresh pasta should only take 2-3 minutes to cook. Drain and set aside.

Meanwhile, heat butter in a large saute pan over medium-high heat. Add shallot and garlic and saute for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and immediately season (sprinkle) with crushed red pepper flakes, salt and pepper. Continue cooking the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque. Add in the chicken stock, wine, lemon juice and lemon zest, and stir to combine. Let the mixture continue cooking for an additional minute to boil down, then remove from heat. Drain the pasta, and serve topped with the shrimp scampi, or mix the pasta in with the shrimp mixture. Sprinkle with desired toppings.

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