Servings: 4-6                  Prep: 10-15 minutes                 Cook Time: 15-20 minutes

Adapting our family favorite recipes into healthier versions has been a goal of ours this year. We never thought our beloved shrimp scampi could ever be healthy and still taste great. It was a challenge however, we succeeded to reduce the fat by 75% and keep all the flavor!  This lighter version tastes just as good as the original with a few minor tweaks. Our family enjoyed it and didn’t miss the fat. If you’re looking for a healthier, quick weeknight dinner, give this a try.😋 😋

Ingredients

• 2 lbs large raw shrimp (*to make your own homemade shrimp broth buy fresh large shrimp with the heads still attached – see recipe link below)
• 4  Tablespoons salted butter
• 1 tsp salt
• 8 large garlic cloves, minced
• 1/4 cup fresh parsley leaves, chopped (divided)
• 3/4 cup homemade shrimp broth (clam juice or chicken broth can be substituted)
• 2 tsp grated lemon zest
• 4 Tablespoons lemon juice
• lemon slices for garnish (may be omitted)
• 1 lb Barilla Linguine
• reserve 1/2 cup of pasta water after cooking to add to the garlic lemon juice before serving.

Instructions

1. Preheat oven to 400°F.
2. Bring pasta water to a boil then add salt to the boiling water. Cover and lower flame to keep hot while prepping shrimp.
3. Remove shells from shrimp, leaving the shell on the tail section only if preferred.
4. Devein & wash under cold running water, then drain well on paper towels.
5. Melt butter in a 13 x 9 x 2-inch baking pan in the oven.
6. Once melted, add the salt, garlic, 1/2 the shrimp broth, and 1/2 the chopped parsley; mix well.
7. Arrange the shrimp in a single layer in the baking pan.
8. Bake uncovered for 2-3 minutes or until shrimp turn pink. (keep your eye on them)
9. Turn the shrimp over, sprinkle with lemon zest, lemon juice, remaining shrimp broth, and remaining parsley.
10. Bake 2-3 minutes, or just until tender & opaque. Do Not overcook shrimp or they will be tough.  (If using smaller shrimp, cut down on the cooking time)
11. Remove the shrimp, toss some linguine in the pan with the garlic lemon juice. Place a portion of pasta on a plate. Pour a little additional sauce on pasta and top with shrimp.
12. Sprinkle your desired amount of Pecorino Romano cheese and garnish with lemon slices if desired.

Shrimp Broth

Ingredients

• 2 ¼  lbs fresh large shrimp with heads attached.
• Add 2 carrots, cut in half
• Add 2 stalks of celery, cut in half
• Add 1 large onion, quartered (red or yellow)
• 3 large bay leaves
• 12 peppercorns
• Enough water to just cover all ingredients

Directions

1. Remove the heads by twisting downward and off. Place in an 8-quart stockpot.
2. Remove all the legs and shells from the shrimp and place them in the stockpot.
3. Set shrimp aside for scampi
4. Add the vegetables, peppercorns, bay leaves, and enough water just to cover the shells and vegetables.
5. Bring to a slow simmer and simmer for about 2 hours. The liquid should reduce by 1/3 and turn a beautiful shrimp color.
6. Never let the heat get to a boil. Keep on a slow simmer for 1½ to 2 hours.
7. Remove from heat. Let cool completely.
8. Strain all ingredients and discard everything but the broth.
9. Using cheesecloth, strain again to remove all sediment.
10. You are now ready to use for scampi or freeze for later use. It’s worth making…

Single-layer the shrimp

Cook additional 2-3 minutes until shrimp are tender, pink & opaque

Remove from oven

Serve over linguine pasta

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