Simple Shrimp Scampi

Recipe posted in: Lunch/Dinner
shrimp scampi

Whole wheat pasta creates a bit of an al dente base to this healthy Shrimp Scampi that gives any fine seafood restaurant a run for its money. Light, creamy and just as garlicky as we love it, you’ll find your beach flavor haven in a bowl. Even if you think eating shrimp scampi is too indulgent, the monounsaturated fats in the extra virgin olive oil alone are a reason to feel like you’re treating yourself. Shrimp is packed with protein and whole wheat pasta is a healthier, fiber-filled carb source.

Hint: You’ll have dinner on the table in no time at all, if you use already peeled and deveined shrimp!

10 Succulent Shrimp Recipes for Your Weekly Menu

Read More

Want healthy food delivered directly to your door? Get started with a South Beach Diet meal plan today! >

 

Phase: Weight Maintenance Phase

Servings: 4

Nutrition Information

  • 1 Healthy Fat
  • 1.5 Protein
  • 2 Good Carbohydrates
  • 0.5 Vegetables
  • 1 Extras

Ingredients:

  • 8 oz. whole-wheat spaghetti or cappellini
  • 3 Tbsp, extra-virgin olive oil
  • 1 medium red bell pepper, thinly sliced
  • 5 large garlic cloves, minced
  • 1/2 cup white wine or lower-sodium chicken broth
  • 1/8 tsp. red pepper flakes, or to taste
  • 11/2lbs. peeled and deveined large shrimp
  • 2 Tbsp. fresh lemon juice
  • 1/3 cup chopped fresh parsley
  • Salt and freshly ground black pepper

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain.
  2. While the pasta is cooking, in large nonstick skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and pepper flakes. Bring to a simmer and cook until the liquid is slightly reduced, about 1 minute longer.
  3. Add the shrimp and cook, stirring, until they turn pink and are just opaque in the center, about 3 minutes. Remove the pan from the heat and stir in the lemon juice.
  4. In a large serving bowl, combine the drained pasta, shrimp mixture and parsley. Season with salt and pepper to taste. Toss well and serve.
  5. Variation : If you're on Phase 1, simply serve the shrimp on 1 cup of sauteed baby spinach and omit the pasta.
  6. Per serving (with spinach instead of pasta): 315 calories, 14 g fat, 2 g saturated fat, 38 g protein, 10 g carbohydrate, 4 g fiber, 449 mg sodium