Once we get our happy shrimp haul home, we make our Lighter Shrimp Scampi (recipe below). We also do the peel-and-eat thing with rest of the haul. And if you've never done that, here is our super-simple method for...
(1) Throw your well-rinsed large or jumbo shimp (with the shells on) into a pot of boiling water that's been pre-seasoned with a few bay leaves, a generous sprinkling of Old Bay seasoning, and one lemon (juice it into the water and throw in the squeezed halves). Be sure to use enough water to cover the shrimp.
(2) Cook for 4 to 5 minutes (the shrimp will turn a pretty pink). Remove them from the simmering water. (I use a spider strainer for this; it's great). Ice-bath them to stop the cooking quick, and chill them for peel-and-eat summer joy.
BTW, homemade Cocktail Sauce is easy to make. We mix ketchup ("Simply" style from Heinz, no high fructose corn syrup) with mild, bottled Gold's horseradish and a little (optional) Sriracha. Ratios are to your taste; make it hot or not.
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As for our
LIGHTER SHRIMP SCAMPI,
here you go...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
A Recipe Note from Cleo
So, this is our lighter take on the traditional version of Shrimp Scampi, and we use the term "traditional" loosely. Why? Because you will not find "shrimp scampi" in a cookbook of authentic Italian cuisine. This dish was born in America. When you order it in a restaurant, you'll usually be served a gratin of large shrimp that have been split, brushed with an obscene amount of garlic butter and then broiled.
We shared this recipe a few years ago, and we're finding ourselves eating it so much this summer that we're happy to share it again. The recipe itself is not from any particular menu, it's simply our improvised, lighter version.
The meal is satisfying yet healthful. Garlic, olive oil, fresh parsley, and seafood: all good stuff. You can make it even more healthful by using a spinach, whole wheat, or low glycemic index pasta or even zoodles. When we make it, we practically inhale bowls of it. We hope you enjoy it as much as we do...
🍤 Cleo Coyle's
Lighter Shrimp Scampi
Serves 4
Lighter Shrimp Scampi
Serves 4
Ingredients:
20-24 Large Shrimp (fresh or frozen)
16 ounces spaghetti or angel hair (see my note below)*
5 Tablespoons olive oil
6-8 cloves garlic, roughly chopped
1 Tablespoon butter
1/2 cup chopped fresh parsley
1/4 cup Italian seasoned breadcrumbs (optional, see note below)*
1/2 teaspoon oregano
*Note: To lower calories and carbs even more, choose low-carb noodles or swap the pasta for zoodles. You can also leave out the seasoned breadcrumbs and add a generous sprinkling of an Italian dried spice mix instead.
Directions:
(1) First clean and peel your shrimp. If you are using frozen shrimp, defrost the shrimp first. Then make your pasta according to the package directions. We like angel hair but any pasta will work. To make this dish even more healthful, try spinach, whole wheat, or a specialty pasta with a low glycemic index. While your pasta is cooking, begin step 2.
(2) Warm olive oil in a large skillet over medium heat. Throw in the chopped garlic cloves and saute for a minute or two. Toss in your shrimp. In 3 to 5 minutes, when the shrimp turn pink, stop the cooking. Do not overcook or your shrimp may turn tough and rubbery. Leave the oil in the pan but take out the shrimp and the garlic and set it aside in a covered dish (or use foil over a plate) to keep them warm. Remove the pan from the heat until you finish your pasta in the next step.
(3) When the pasta is finished cooking, drain it, and set it briefly aside. Place your pan back over the heat, and add the butter to your warmed pan. When the butter melts, add your drained pasta, rolling around to coat well with the remaining garlic-flavored oil and the newly melted butter. Toss in the Italian seasoned breadcrumbs, parsley, and oregano (or replace the seasoned breadcrumbs with a generous sprinkling of an Italian dried spice mix). Now place your cooked shrimp back into the pan to warm them again.
(4) There is no need to add the chunks of garlic back in because by now the garlic has imparted its flavor to the oil. However, if you really like garlic (as we do), then throw that chopped garlic back in there, baby! Toss all ingredients together and serve.
Finish: Although there is much debate about whether to serve seafood pasta dishes with cheese, Marc and I enjoy grating Pecorino Romano over the top. Freshly ground pepper is also nice on this dish and/or a squeeze of lemon.
