It was definitely time for new photos for this popular recipe so this weekend I decided this would be a fun, quick dinner and a chance to take a couple new shots.
The best way to enjoy shrimp is to enhance it’s flavor with fresh natural ingredients and what can be better than parsley, garlic and good old reliable lemon.
This dish is a great standby for those nights when you’re racing off to kids’ activities or hopefully a night of fun stuff for you. You can have this on the table in no time, the kids can gobble it up and you’re out the door with minimal dishes behind.
I find that kids like anything with shrimp in it and using quinoa pasta makes this a healthy alternative with no effort at all. If you don’t have it, whole wheat pasta will be great, too. I’ve partnered with Go Go Quinoa and will offer some customer coupon codes with my next recipe so you can have an opportunity to try it.
Here’s the old post and I’ve even left one of the photos in for a chuckle but it won’t be there for long, haha!
November 18, 2013:
You probably won’t even have to shop for this dish – you most likely have all the ingredients in your pantry and freezer right now. Even better is that this dish is a delightful, healthy version of a dinner that is traditionally laden with calories.
I’ve removed the cream and butter and purists would tell me that this is not shrimp scampi without them but using wine, a little extra garlic and lemon produces a fresh taste that brings the shrimp to life. When cooking your shrimp, be careful to keep it under 3 minutes and the heat on medium high. I used frozen shrimp and the meal was very inexpensive to make. The key to this dish is adding the pasta to the pan at the end, allowing it to soak up all that flavourful liquid. Delicious!
Yikes! lol
With these busy holidays approaching, quick and easy is the way to go. Cheers!
Pin It!
- 3/4 lb quinoa spaghetti or whole wheat spaghetti
- 3 teaspoons olive oil
- 1 lb shrimp (tails left on or off)
- 6 garlic cloves, minced (feel free to use up to 8 if you’re a garlic lover)
- 1/2 cup low sodium chicken broth
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- handful of parsley, chopped
- salt and pepper to taste
- Garnish
- 1 lemon – cut into 4 wedges
- Cook the pasta until al dente, drain and set aside
- Heat oil on med. high heat in large skillet and sauté shrimp until pink. About 2.5 minutes – no longer than 3. Add garlic in the last 30 seconds, stirring constantly.
- Remove to a plate and cover to keep warm.
- Add remaining ingredients to skillet and bring to a boil. Cook, uncovered until reduced by half.
- Turn heat off, keeping skillet on the element and add pasta, shrimp and garlic, mixing well until pasta has soaked a lot of the liquid.
- Sprinkle with parsley and garnish with lemon wedge.
45 Comments
Mindy
November 19, 2013 at 12:11 pmThis will be a perfect dinner one night this week! (Your post came in my e-mail and looks beautiful in that format also – great job!)
Robyn
November 20, 2013 at 6:22 amThat’s great to hear, Mindy. I’ve been so busy ‘unpacking’ here that I haven’t had a chance to check that. I love it here and having fun exploring all the new gadgets. I’m fairly tech challenged so it’s a big learning curve but good exercise for the brain, lol.
I thought of you when I did this dish because I know you like shrimp and often have some in your freezer. I hope you enjoy it. Have a great day.
Linda
November 19, 2013 at 3:20 pmOk, I am so hungry right now. The electrician is working in the kitchen, so I can’t even get in there to grab a snack.
Your Shrimp Scampi looks so good and healthy too. In fact, all of your dishes look mighty appetizing. xo Linda
Robyn
November 20, 2013 at 6:23 amOh my – do you see any end in site to your reno, Linda? I’m going to have to ship you some food! lol
Thanks for the sweet comment, my friend. Hope to chat with you on the weekend if you’re around. xoxo
Robyn
November 20, 2013 at 11:08 am*sight! I’m so used to talking about websites lately that I misspelled that. Oh boy! Good thing I’m going on holiday next week.
Nina
November 20, 2013 at 7:08 amHi! dear Robyn! Another irresistible receipt! So easy to cook.
I’m sure I’ll try it.
beijo
Robyn
November 20, 2013 at 9:49 pmSo glad you liked it, Nina! Thanks for that delicious cake recipe. xoxo
Bam's Kitchen
November 20, 2013 at 8:39 pmDelicious and it is amazing what a sparkle lemon juice can do for a dish, especially a seafood one. I might try this dish with soba noodles or rice noodles as I am the gluten free girl, nowadays. Take care, BAM
Robyn
November 20, 2013 at 9:50 pmI used rice noodles, Bam. I switched over last year and I like them so much better. Soba would be great too. I must try that next time.
Nancy P.@thebittersideofsweet
November 21, 2013 at 10:36 pmShared this on FB today! Love anything Italian! Thanks for linking to Less Laundry, More Linking party!
Robyn
November 22, 2013 at 7:28 amThanks so much, Nancy! Love your link party and I have a chuckle at the title every single week, ha!
Have a great day.
jugglingrealfoodandreallife
November 22, 2013 at 1:03 pmHi Robyn! Stopping in from Let’s Get Real today. This recipe does look fantastic. So simple and yet so elegant. The sauce is nice and light so the shrimp really shines through.
Robyn
November 26, 2013 at 9:31 amI love hooking up with your blog each week, Ang. Thanks for the kind words and visit.
Marie
November 22, 2013 at 3:06 pmI have some shrimp in my freezer and I’ve been looking for a way to use them. This looks like a great recipe for that. Love the photos too and pinning it. Visiting from Let’s Get Real blog hop.
Lori Hart
November 23, 2013 at 12:40 pmOh my this look amazing. I love scampi and thank you for posting a low cal version. Found you at Will Cook For Smiles. Have a great weekend.
Robyn
November 26, 2013 at 9:29 amThanks, Lori, and thank you for visiting. Hope your day is fabulous.
Miz Helen
November 23, 2013 at 5:42 pmShrimp Scampi, one of my favorites and this looks like a great recipe. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
Come Back Soon
Miz Helen
Maria B
November 24, 2013 at 8:13 amOh wow this looks so amazing! I think we have to have this for dinner tonight. Thanks for the inspiration! I also wanted to thank you for sharing this recipe over at the Krafty Inspiration Thursday Party.
Have a great Sunday
Maria
Robyn
November 25, 2013 at 4:52 pmThanks, Maria – I hope you enjoy it. Happy Thanksgiving.
Diane (@SimpleLivingEat)
November 24, 2013 at 8:04 pmSuch a fresh clean shrimp dish. thanks for sharing it on foodie friday.
Robyn
November 25, 2013 at 4:49 pmIt’s always a pleasure to link up to your delicious foods, Diane. Have a wonderful Thanksgiving.
Pamela @ Brooklyn Farm Girl
November 24, 2013 at 10:30 pmThis looks like such a delicious dinner recipe that I know I will be definitely making sometime very soon! Love that it’s low calorie too!
Robyn
November 25, 2013 at 4:49 pmThanks, Pamela. Always enjoy it when you visit. Happy Thanksgiving!
bettycupcakes
November 25, 2013 at 9:05 pmI recently bought some gluten-free pasta- interesting texture. Definitely needs a touch less cooking for al dente! Thanks for sharing at the Foodies and Crafties Soiree!
GurvyGreen
November 25, 2013 at 10:10 pmYum, the shrimp is jumping out at me your pictures are amazing! Always looking for new shrimp dishes, thanks for sharing.
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Danielle Driscoll (@DDSilverPennies)
November 29, 2013 at 6:01 pmRobyn, this looks a-maz-ing. I always, always order shrimp scampi when we go out, but I think I’m going to have to go to the fish market and get some shrimp to make this for luke tomorrow night. Thanks for sharing at Silver Pennies Sundays. x
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CJ Huang
February 11, 2014 at 6:39 amThis shrimp scampi looks so tasty! I love recipes where I don’t need to do any extra shopping. 🙂 Thanks for stopping by Five Friday Finds last week, and don’t forget to come back this week. 🙂 http://morselsoflife.com/five-friday-finds-123.html
Robyn
February 11, 2014 at 7:54 amThanks so much, CJ. I love those kind of recipes too! I’m always looking for new ones that use the staples we usually carry. See you Friday!
Anita Rivera
November 17, 2015 at 5:38 amOH DEAR! Late again for dinner my dear! Wow, now this is how I enjoy my pasta, on the light side. But we have discovered that light doesn’t have to compromise flavor. The fresh ingredients really give JOY to eating and I believe this is the secret to fine cuisine. Oh my friend, HAPPY DAY!
Robyn
November 17, 2015 at 9:32 amYou’re not late, Anita! And your loyal readership means the world to me, friend. And yes, it’s all about wonderfully fresh ingredients, isn’t it? 🙂 Have a wonderful day!
Robyn recently posted…Quick, Low-Cal Shrimp Scampi
cheri
November 17, 2015 at 10:30 amHi Robyn, love how you lightened up this dish, looks delicious!
cheri recently posted…Lucky Peach 101 Easy Asian Recipes
Robyn
November 18, 2015 at 6:07 amThanks, Cheri. I’m not giving up my pasta and shrimp so I had to find a way to make it lighter, ol.
Robyn recently posted…Quick, Low-Cal Shrimp Scampi
John/Kitchen Riffs
November 18, 2015 at 12:59 pmEight cloves of garlic for me, please. 🙂 Great dish — one of my favorites. And yours looks terrific. Good photos, too. 🙂
John/Kitchen Riffs recently posted…Cornmeal Pancakes
Stephanie
November 19, 2015 at 1:24 pmMmmm…. seeing your appetizing photos makes me want to crawl into the computer and munch away on your shrimp scampi 🙂 Yum, yum, yum!
It’s absolutely delightful to stop in fo a visit. I have MISSED YOU! Love and hugs!
GiGi Eats
November 19, 2015 at 6:44 pmMy tongue is out…. It’s dripping with drool! I love shrimp but I cannot eat them… I will make this with SCALLOPS 😛
GiGi Eats recently posted…The Unicorn of Pumpkin Pies
Maggie
November 23, 2015 at 11:44 amI LOVE this dish Robyn! I didn’t know quinoa pasta exists! It’s a perfect way to create a low-carb paleo dish. I agree with you. The best way to cook with shrimp is to use fresh ingredients to bring out its flavor. Easy to cook and so delicious! Sharing and pinning of course.
And have a great time in the US my friend 🙂
Maggie recently posted…Suan Cai Yu (酸菜鱼, Sichuan Fish with Pickled Mustard Greens)
Marla
November 23, 2015 at 2:57 pmHi Robyn,
I’m not a big shrimp lover but this really looks and sounds delicious and healthy. The quinoa pasta is a great touch. Thanks for sharing on Real Food Fridays. Pinned & tweeted. Have a healthy happy blessed Thanksgiving.
Marla recently posted…“Top 10 Maladies That Can Be Solved with Holistic Medicine!”
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