healthy, loaded veggie shrimp scampi
(1 RATING)
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
No Image
prep time
15 Min
cook time
20 Min
method
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yield
Ingredients
- 1/2 pound ronzoni healthy harvest linguini pasta
- 4 teaspoons olive oil, extra virgin
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed, cut into 1"-pieces
- 2 teaspoons lemon zest
- 1/2 teaspoon salt, divided
- 5 teaspoons minced garlic from a jar, in olive oil
- 1 pound shrimp, peeled, deveined
- 1 cup reduced-sodium chicken broth, organic
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley.
How To Make healthy, loaded veggie shrimp scampi
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Step 1Cook 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.
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Step 2Transfer 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.
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Step 3Cook, 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.
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