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 a 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 sauce on pasta and top with shrimp.
Sprinkle your desired amount of Pecorino Romano cheese and garnish with lemon slices if desired.
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
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…
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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Creamy Garlic Shrimp & Scallops with Fettuccine - Twiins Style
1/3 cup EVOO, plus 2-3 Tablespoons
10 large cloves garlic, finely chopped
2 large shallot heads (4 big cloves)
8 oz fresh mushrooms, sliced thick
2 cups white wine (we use Chardonnay)
3 Tablespoons fresh parsley
3 Tablespoons fresh basil
3 Tablespoons fresh thyme (or 3 tsp dried)
3 cups heavy cream or Half-and-Half cream
2 lbs sea scallops (20-30 count)
1½ – 2 lbs extra-large shrimp, peeled & deveined
1/2 cup grated Pecorino Romano cheese
sprinkle of garlic powder on scallops before sautéing
2 tsp lemon zest for garnish (optional)
3 sprigs fresh basil for garnish (optional)
1½- 2 lbs cooked fettuccine or angel hair pasta (use Gluten-Free pasta if gluten is an issue)
Heat pasta water to boiling then lower to simmer before preparing the meal.
Pat dry the scallops and shrimp on paper towels. Cover with paper towels and set aside.
In a large skillet, heat 1/3 cup EVOO on medium then sauté shallots and garlic until translucent, about 3-5 minutes. Add the mushrooms and cook another 3-4 minutes.
Pour the white wine into the skillet to deglaze.
Add the parsley, basil, and thyme and cook until liquid is reduced by half.
Transfer mixture into a medium saucepan.
Add the cream & half the Pecorino Romano cheese into the medium saucepan and cook over medium-low heat until reduced by half (about 15 minutes).
In the large skillet add 2-3 Tablespoons of EVOO. Using medium-high heat, allow the oil to get hot enough then add the scallops and sprinkle garlic powder on top. Sauté on both sides just until they turn opaque & feel springy with a pair of tongs. Don’t overcook. Remove to a platter and cover with foil to keep warm.
Bring pasta water up to a boil and cook pasta according to package directions. Drain and return to pot. Cover and set aside until remaining seafood (shrimp) is cooked.
Now sauté the shrimp in the same skillet until the shrimp just turn pink. Remove and place the shrimp in the platter with the scallops, continue to cover with foil.
Add 1/2 the cream sauce to the large skillet and quickly toss with the cooked pasta. Mix well and plate the pasta in individual pasta dishes. Pour remaining cream sauce in a small gravy boat to add extra sauce if desired.
Top with asparagus & arrange the seafood on top, garnish with extra sauce, grated cheese, lemon zest, and sprigs of basil, if desired.
Notes: Substitute with Gluten-Free pasta for a delicious Gluten-Free meal.
When our families were young, Barbara used to host Christmas Eve dinners in her tiny cape cod house. We never had a sit-down dinner back then so we would be scattered all over the kitchen and living room with 25 adults and children, give or take, but who’s counting? Her shrimp scampi became a favorite part of Christmas Eve dinner but you don’t need to wait for a holiday to enjoy it. In our families, we usually serve this over pasta topped with Pecorino Romano grated cheese. 😋 😋
2 lbs large raw shrimp (if using frozen, defrost first)
2 sticks salted butter
1 tsp salt
6-8 large garlic cloves, crushed
1/4 cup fresh parsley leaves, chopped
2 tsp grated lemon peel
2 Tablespoons lemon juice
lemon slices for garnish (may be omitted)
16 oz linguine pasta (reserve some of the cooked pasta water for sauce)
For additional sauce, double the butter, garlic, salt, lemon peel, & lemon juice to have plenty to add for individual tastes.
Preheat oven to 400°F.
Remove shells from shrimp, leaving the shell on the tail section only.
Devein then wash under running cold water, and drain on paper towels.
Melt butter in a 13 x 9 x 2-inch baking dish in the oven. Watch that it doesn’t burn as it melts quickly.
Add the salt, garlic, and 2 Tablespoon parsley; mix well.
Arrange the shrimp in a single layer in a baking dish.
Bake uncovered for 5 minutes.
Turn the shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley.
Bake 8-10 minutes, or just until tender. Do Not overcook shrimp or they will be tough. (If using smaller shrimp, cut down on the cooking time)
Arrange shrimp on a heated serving platter or serving platter on top of the linguine. Place a few spoonfuls of sauce over top. Garnish with lemon slices then serve with extra sauce in a gravy boat.
Serve over linguini pasta†, rice or a nice crusty Italian bread to soak up the butter.
†If serving over pasta, reserve 1/2 cup of pasta water after cooking to add to the butter sauce before serving.
Variation: Try adding some bay scallops to the shrimp and for those who don’t like shrimp try some seared chicken bites!