This Lightened Up Shrimp Scampi is a simple pasta dish packed with shrimp and simmered in a lip smacking garlic butter sauce then served over pasta. A restaurant worthy pasta dish that takes less than 30 minutes from start to finish to make!

Makes 6 servings

This simple Shrimp Scampi recipe is perfect for Christmas Eve, Christmas Day, New Year’s Eve, or any day of the week. 

That’s right, serve an Italian-American Christmas feast by making this Lightened Up Shrimp Scampi. This dish will satisfy your hunger for Italian food and it’s sure to be devoured by your entire family! 

What is Shrimp Scampi?

Shrimp scampi pasta is made by sautéing shrimp in a garlic, butter, and wine sauce. It’s commonly served over rice or pasta.

In Italian, scampi refers to a type of lobster. In the U.S., however, “scampi” is also a preparation method. You often hear of “shrimp scampi,” which simply means that the shrimp is cooked with a butter/garlic sauce. 

Italian-American cooks began making this dish with shrimp instead of langostines (a type of lobster), but they kept the scampi name, thus creating “shrimp scampi.”

What ingredients do I need to make this Lightened Up Shrimp Scampi?

• Linguine or angel hair pasta- you can use whole grain linguine, if desired. You could also use Banza linguine made with chickpeas, or gluten-free linguine.
• Light butter-I use Land O’Lakes light butter made with canola oil
• Extra virgin olive oil-divided 
• Garlic- minced
• Shrimp-  raw, peeled and deveined. I like to use X-Large shrimp or colossal shrimp.
• Kosher salt and pepper -to taste
• White Cooking Wine
• Lemon juice- from 1 large lemon
• Fresh parsley– finely chopped

How do I make this Lightened Up Shrimp Scampi?

Cook the linguine to al dente, according to the package instructions. 

Reserve ¼ cup of the pasta water and then drain pasta. Set aside. 

In a large skillet, heat 3 tablespoons of the light butter and 1 tablespoon olive oil over medium heat.

Add the garlic, and sauté until fragrant, about 30 seconds.

Add the shrimp and season with salt and pepper. 

Cook on each side for 1 to 2 minutes, until just turning opaque and pink. Add the wine and bring to a simmer. 

Simmer for about 3 minutes, or until the wine reduces by about half and the shrimp is cooked through.

Remove the shrimp from skillet and set aside.

Stir in the remaining 1 tbsp olive oil, lemon juice, parsley, and reserved pasta water into skillet. Cook for another 2 to 3 minutes.

Remove from the heat immediately, and toss with the cooked linguine.

Serve warm topped with the shrimp and garnish with extra fresh chopped parsley.

Ingredients: 

• 12 oz. linguine, angel hair, or whole grain linguine
• 3 Tbsp light butter
• 2 Tbsp extra virgin olive oil, divided 
• 5 cloves garlic, minced
• 1 lb. shrimp, raw, peeled, and deveined. I like to use X-Large shrimp or colossal shrimp.
• Kosher salt and pepper, to taste
• ¼ cup white cooking wine
• 2 Tbsp lemon juice, from 1 large lemon
• Fresh parsley, finely chopped

Directions: 

1. Cook the linguine to al dente, according to the package instructions.  Reserve ¼ cup of the pasta water and then drain pasta. Set aside. 
2. In a large skillet, heat 3 tablespoons of the light butter and 1 tablespoon olive oil over medium heat.
3. Add the garlic, and sauté until fragrant, about 30 seconds.
4. Add the shrimp and season with salt and pepper. 
5. Cook on each side for 1 to 2 minutes, until just turning opaque and pink. Add the white cooking wine and bring to a simmer. 
6. Simmer for about 3 minutes, or until the wine reduces by about half and the shrimp is cooked through. Remove the shrimp from skillet and set aside.
7. Stir in the remaining 1 tbsp olive oil, lemon juice, parsley, and reserved pasta water into skillet. Cook for another 2 to 3 minutes.
8. Remove from the heat immediately, and toss with the cooked linguine.
9. Serve warm topped with the shrimp and garnish with extra fresh chopped parsley.

Make 6 ( 1 and 1/4 cup) servings

How do I know how many Weight Watchers points this is?

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