Shrimp Scampi Light – Twiins Style 🍤🍤

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 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 juice 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 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

 

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…

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Chicken Francese

Chicken Francese

  • Servings: 4
  • Difficulty: Easy

If you like tender, juicy chicken this recipe is for you. It has a delicate lemon flavor that melts in your mouth. We served this dish with some awesome marinated asparagus & brown rice. It was absolutely delicious.❤️ 😋

    Ingredients

  • 4 skinless, boneless, chicken breasts (about 2 pounds)
  • All purpose flour for dredging, season with salt & pepper
  • 4 large eggs, lightly beaten
  • 3 Tablespoon water
  • 2 cup chicken broth
  • 1/4 cup EVOO
  • 1 cup dry white wine
  • 1/2 lemon, sliced thin with rind
  • 1 lemon, juiced
  • salt to taste (omit if salt sensitive)
  • dash of pepper to taste
  • 4 Tablespoons butter
  • 1/4 cup fresh parsley, chopped
  • plastic wrap


Directions

  1. Cover chicken breasts with plastic wrap then using a flat metal mallet, pound chicken breasts until they are 1/4″ thick.
  2. Add enough flour to a shallow dish to dredge the chicken breasts in. Season the flour with a good amount of salt & pepper. Use a fork to mix well. Reserve flour for making sauce later.
  3. In a shallow bowl or glass pan, beat the eggs with the water to make an egg wash. Heat EVOO in large skillet on medium-high heat.
  4. Dredge both sides of chicken in the seasoned flour. Dip the chicken into the egg wash to completely coat. Let excess egg drip off. Once the EVOO is hot enough, add the chicken breasts to the skillet and fry about 2-3 minutes on each side until golden. When chicken breasts are cooked on both sides, remove and place on a large platter, cover to keep warm while making the sauce.
  5. Add the lemon slices into the skillet and cook for 2 minutes until fragrant.
  6. Add the chicken broth, wine and lemon juice, simmer for 5 minutes until sauce is slightly reduced. Roll the 4 T of butter in the flour mixture and add to skillet to thicken sauce. Stir well to dissolve and incorporate the flour.
  7. Lower heat to medium-low and return the chicken breasts to skillet. Place the lemon slices back on top of the chicken. Gently simmer for 2 minutes to thoroughly heat chicken.
  8. Season with salt & pepper to taste and garnish with parsley to serve.

Note: Chicken Francese goes very well with a side of Marinated Asparagus topped with Blue Cheese (or Boursin Cheese with Garlic & Herbs ❤️), and brown rice.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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