Shrimp Scampi Pasta Recipe
Equipment
- pot
Ingredients
- 8 oz
whole wheat pasta
- 2 tablespoon
olive oil
- 6
cloves garlic, minced
- 1 ¼ lbs
large shrimp, thawed and pat dry
(peeled and deveined, tail removed)
Salt to taste
- ⅛ teaspoon red pepper flakes
- ½ cup
dry white wine
- ½ cup
heavy whipping cream
- 1 lemon, juiced
- ⅓ cup shredded Parmesan cheese
- 2 tablespoon chopped parsley (and or basil leaves)
- 6-8 Grape tomatoes, halved (optional)
Instructions
- In a large pot, boil water with a pinch of salt and a hint of olive oil. Add pasta and cook, stirring every now and then, until al dente (about 7-10 minutes). Drain and set aside pasta.
- Using the same pot, heat the 2 tablespoons of oil over medium heat for about 1 minute. Then add the garlic and let cook, stirring, for about 1 minute. Do not let brown!
- Add the shrimp; season with salt and red pepper flakes. Toss until the shrimp turns pink and opaque in the center, about 3 minutes. Add the wine; toss 1 minute. Add the heavy cream and stir just until sauce is homogeneous. Let cook for about 1-2 minutes.
- Remove pan from the heat, stir in lemon juice. Return cooked pasta to the pot, toss with Parmesan cheese, chopped parsley and/or basil leaves. Top with grape tomatoes if desired. Serve while hot. Enjoy!
Recipe Notes
- Store Shrimp Scampi Pasta in an airtight container in the fridge for up to 3 days. Heat and stir well before serving. Freeze for up to 2 months.
- For a low carb version, use zucchini noodles instead of pasta. For a gluten-free meal, substitute GF pasta for whole wheat pasta.
Nutrition
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