No Butter Shrimp Scampi

Serves

8

Prep Time

45 Minutes (includes marinating)

Cook Time

10-15 Minutes

Print

Do you love seafood? If so, you're probably familiar with shrimp scampi. Shrimp scampi is the perfect meal for any occasion - it's simple to make and always tastes great.

This healthish Shrimp Scampi recipe will not disappoint! Instead of cooking the shrimp in copious amounts of butter, I replaced it with olive oil. I also subbed the typical white wine used to make the sauce with vegetable broth, which cut even more calories. There’s still plenty of garlic and the flavor of lemon so you don’t run out of flavor.

Shrimp are low in calories and provides a high amount of protein and healthy fats, as well as a variety of vitamins and minerals. Shrimp Scampi is commonly served over rice or pasta, but you can serve it over zucchini noodles for another low-carb option. You can also serve this as a main course or an appetizer all on it own or alongside toasted crostini’s or get some warm bread for dipping.

Fun fact: The word scampi is the plural of scampo, the Italian name for the breaded prawns or langoustine (little lobster).

Products used: Milanese Gremolata Olive Oil & Sicilian Lemon Balsamic, Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar

Ingredients

2 pounds large shrimp, peeled, deveined
6 tablespoons SOOC Milanese Gremolata Olive Oil (more if needed)
4 tablespoons SOOC Sicilian Lemon Balsamic Vinegar (more if needed)
1 tablespoon crushed red pepper flakes (more if desired)
2 tablespoons garlic, minced and 2 tablespoons garlic cloves, sliced
1 cup vegetable broth
Juice from 2 lemons
3-5 tablespoons fresh parsley, chopped (optional)
2 teaspoons salt (I love SOOC spicy garlic salt.)
2 teaspoons cracked fresh pepper

Directions

1. Grab a large bowl and add your 2 pounds of peeled and deveined shrimp. Cover and toss to coat with 2 tablespoons minced garlic, salt, pepper, 3 tablespoons olive oil and 4 tablespoons balsamic vinegar. Put in the refrigerator and chill, uncovered for at least 30 minutes to an hour. (Can also marinade overnight to save time the next day!)

2. In a large frying pan over medium heat add the remaining 3 tablespoons of olive oil, 2 tablespoons of sliced garlic, crushed red pepper, broth and lemon juice from the 2 lemons. Stir and cook over medium heat for a few minutes and then add the shrimp in. Toss to coat the shrimp and cook until shrimp are fully cooked through for a couple more minutes on each side.

3. Garnish with fresh parsley and serve with warm bread for dipping or over pasta or rice if desired. Serve hot.