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.😋 😋
- 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.
- Preheat oven to 400°F.
- Bring pasta water to a boil then add salt to the boiling water. Cover and lower flame to keep hot while prepping shrimp.
- Remove shells from shrimp, leaving the shell on the tail section only if preferred.
- Devein & wash under cold running water, then drain well on paper towels.
- Melt butter in 13 x 9 x 2-inch baking pan in the oven.
- Once melted, add the salt, garlic, 1/2 the shrimp broth, and 1/2 the chopped parsley; mix well.
- Arrange the shrimp in a single layer in the baking pan.
- Bake uncovered for 2-3 minutes or until shrimp turn pink. (keep your eye on them)
- Turn the shrimp over, sprinkle with lemon zest, lemon juice, remaining shrimp broth, and remaining parsley.
- 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)
- 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 juice on pasta and top with shrimp.
- Sprinkle your desired amount of Pecorino Romano cheese and garnish with lemon slices if desired.
- 2 1/4 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
- Remove the heads by twisting downward and off. Place in an 8 quart stockpot.
- Remove all the legs and shells from the shrimp and place them in the stockpot.
- Set shrimp aside for scampi
- Add the vegetables, peppercorns, bay leaves and enough water just to cover the shells and vegetables.
- Bring to a slow simmer and simmer for about 2 hours. The liquid should reduce by 1/3 and turn a beautiful shrimp color.
- Never let the heat get to a boil. Keep on a slow simmer for 1½ to 2 hours.
- Remove from heat. Let cool completely.
- Strain all ingredients and discard everything but the broth.
- Using cheesecloth, strain again to remove all sediment.
- You are now ready to use for scampi or freeze for later use. It’s worth making…