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healthy, loaded veggie shrimp scampi

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

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

(1 rating)
prep time 15 Min
cook time 20 Min

Ingredients For healthy, loaded veggie shrimp scampi

  • 1/2 lb
    ronzoni healthy harvest linguini pasta
  • 4 tsp
    olive oil, extra virgin
  • 2 lg
    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
    cornstarch
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    chopped fresh parsley.

How To Make healthy, loaded veggie shrimp scampi

  • 1
    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.
  • 2
    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.
  • 3
    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.
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