Healthy, Loaded Veggie Shrimp Scampi Recipe

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Healthy, loaded veggie shrimp scampi

sherry monfils


I love shrimp scampi, but wanted to make it healthier and this is what i came up with and it is very good! I calculated the calories, fat and carbs as best I could.

Calories: 226
Fat: 7 grams
Carbs: 21 grams

pinch tips: How to Perfectly Cook Fish in a Pan



15 Min


20 Min


1/2 lb
ronzoni healthy harvest linguini pasta
4 tsp
olive oil, extra virgin
2 large
red bell peppers, diced
2 lb
asparagus, trimmed, cut into 1"-pieces
2 tsp
lemon zest
1/2 tsp
salt, divided
5 tsp
minced garlic from a jar, in olive oil
1 lb
shrimp, peeled, deveined
1 c
reduced-sodium chicken broth, organic
1 tsp
2 Tbsp
lemon juice
2 Tbsp
chopped fresh parsley.

Directions Step-By-Step

Cook pasta as directed, drain, keep warm. Heat 2 tsp oil in lg skillet over med-high heat. Add red bell peppper, asparagus, lemon zest and 1/4 tsp salt. Cook, stirring occasionally until just softening.
Transfer veggies to bowl. Keep warm. Add remaining oil and garlic to pan. Cook 30 seconds. Add shrimp. Cook, stirring for 1 min. In small bowl, whisk together cornstarch and broth until smooth. Add cornstarch mix to skillet. Add 1/4 tsp salt.
Cook, stirring until shrimp are pink, and sauce is thickened. Remove from heat. Stir in lemon juice and parsley. Add veggies to shrimp mix. Toss shrimp, veggies and sauce w/ linguini. I always sprinkle a little grated parmesan chees on top before serving.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Italian
Other Tags: Quick & Easy, Healthy