Healthy, loaded veggie shrimp scampi
By
sherry monfils
@smonfils
1
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
Calories: 226
Fat: 7 grams
Carbs: 21 grams
Ingredients
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1/2 lbronzoni healthy harvest linguini pasta
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4 tspolive oil, extra virgin
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2 largered bell peppers, diced
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2 lbasparagus, trimmed, cut into 1"-pieces
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2 tsplemon zest
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1/2 tspsalt, divided
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5 tspminced garlic from a jar, in olive oil
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1 lbshrimp, peeled, deveined
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1 creduced-sodium chicken broth, organic
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1 tspcornstarch
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2 Tbsplemon juice
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2 Tbspchopped fresh parsley.
How to Make Healthy, loaded veggie shrimp scampi
- 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.
