Shrimp Scampi

Shrimp scampi is garlic,lemon, parsley infused and pretty much butter laden dish that restaurant serve with crusty bread or pasta. Here is a scampi recipe with a healthy twist but the same rich flavor, taste and low in saturated fat. It's very tasty and hearty Italian dish to serve with whole wheat spaghetti or quinoa pilaf and easy to prepare for weeknights. 

When I serve it over pasta I make shrimp broth with the shrimp shells to enhance more shrimp flavor. Other flavors from garlic, shallots, lemon, parsley and white wine combined with shrimp broth brings amazing flavor to the dish. 

I saute shrimps in olive oil and half butter first and keep it aside. After that I add in butter and saute garlic and shallots in the same pan for a couple of minutes without burning, then pour white wine and half shrimp broth into the pan scraping all the brown bits, reducing it by half then tossed shrimp just to get heated through, garnished with freshly chopped parsley and black pepper. If I serve with pasta I add in half hot shrimp broth over pasta and toss together. Shrimp Scampi is great with Quinoa and Kale Pilaf as well.

Ingredients~
1 1/2 lb. good size shrimp, save the shells
1/2 cup white wine
1 tbsp minced garlic
1 tbsp minced shallots
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh parsley 
1 tsp fresh lemon juice
Lemon slices
1 tsp salt
1/4 cup butter
2 tbsp olive oil
8 oz. whole wheat pasta
3 cups+ enough water to cook spaghetti

Method~ 
Cook spaghetti according to package direction and set aside. While pasta is cooking place shrimp shells and two cups of water in a medium sauce pan. Season with little salt and pepper. Bring it to a boil then cover and simmer it for 10 minutes. Strain through the mesh strainer and keep it warm. 

Season shrimp with some salt. Heat oil and half butter in a heavy duty saute pan over medium-high heat. Saute shrimps for 2 minutes per side. Do not over crowd the pan. Remove shrimps from the pan. Reduce the heat to medium low and saute garlic and shallots for a couple of minutes. Add in half butter and melt it. Then pour white wine, lemon juice and shrimp broth saving 1/3 cup broth. Scrape the brown bits from the pan and cook the for a while to reduce the broth by half. Season with salt and pepper. Add sauteed shrimp and couple of lemon slices at last just to get heated through. Sprinkle fresh chopped parsley. To serve with whole wheat spaghetti, reheat saved broth and pour over cooked spaghetti and toss well with shrimps. Garnish with chopped parsley. Serve over Quinoa and Kale Pilaf  to accompany Shrimp Scampi for gluten free meal. 

Happy Cooking!