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!
With these busy holidays approaching, quick and easy is the way to go. Cheers!
- 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
- 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.