WILMINGTON, NC (WWAY) — If you love shrimp scampi but are worried about all those calories packed in there, we have a dish for you.
Why sacrifice taste while sticking to that New Year’s resolution?
Alicia Ross shares her latest recipe in tonight’s Kitchen Scoop.
Lighter Shrimp Scampi
Start to finish : under 30 minutes
8 ounces penne pasta, or pasta of choice
1 teaspoon vegetable or olive oil
½ cup diced yellow or white onion
1 pound peeled medium shrimp
1 cup grape or cherry tomatoes, halved
2 teaspoons fresh chopped garlic
½ cup dry white wine
2 to 4 tablespoons fresh lemon juice, use to taste
1 cup sliced green onions (scallions)
3 tablespoons lightly salted butter
salt and black pepper to taste
1. Cook the pasta according to package directions. Drain and set aside.
2. Meanwhile, heat oil in a large skillet over medium high heat. Add yellow or white onion and cook until tender, about 1 ½ minutes. Add shrimp, tomatoes and garlic. Stir and cook about 4 minutes until tomatoes begin to break down and shrimp is almost cooked through.
3. Add the wine and 2 tablespoons of lemon juice to deglaze the pan. Add the green onion. Reduce heat to low. When juices are steaming, but no longer bubbling, slowly stir in the butter one tablespoon at a time, swirling it along the bottom of the pan until melted. Do not over heat or butter will separate.
4. Adjust seasoning with additional lemon juice, salt and black pepper to taste. Serve immediately over cooked, drained pasta.
Approximate Values Per Serving: 442 calories, 9 g fat (4 g saturated), 200 mg cholesterol, 32 g protein, 50 g carbohydrates, 4 g dietary fiber, 215 mg sodium