Heat a large sauté pan on medium-high heat. Reduce the heat to medium-high and add the olive oil and butter.
Once the butter melts, foams up, and subsides, add the garlic, a pinch of salt and red pepper flakes.
Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
As soon as the garlic begins to brown, add the shrimp to the pan. Add white wine and stir to combine. Increase the heat to high and let the wine boil vigorously for 1-2 minutes.
Right before serving, add spinach to the pan and stir until spinach is just wilted. Also delicious served over angel hair pasta.
Top with lemon juice and garnish with parsley.
Lighten Up Shrimp Scampi Pasta with Spinach
Go ahead and eat a heaping bowl of this healthy version of Shrimp Scampi. You won’t regret it!
- ¾ boxes Pasta, Such As Spaghetti, Angel Hair, Linguini A Box Is One Pound
- 1-¼ pound Medium Shrimp, Peeled And Deveined
- Salt And Pepper
- 3 Tablespoons Extra Virgin Olive Oil
- 1 whole Shallot, Minced
- 3 cloves Minced Garlic, You May Like To Add A Couple Of More Cloves
- 1 pinch Crushed Red Chili Pepper
- 6 ounces, weight Spinach, Roughly Chopped
- ¾ cups White Wine
- 1 Tablespoon Butter
- 1-½ cup Reserved Pasta Water
- 2 Tablespoons Flat-leaf Parsley, Chopped
- 1 whole Lemon, Cut Half Of The Lemon Into 4 Wedges For Garnish, Use The Juice From The Other Half In The Pasta.
1. Cook the pasta in salted boiling water according to package instructions for just under al dente. This will be 2 to 3 minutes less than what the pasta package directions say for al dente (it will cook further in the sauce). Drain the cooked pasta, but reserve about 1 cup of the pasta water. Set both aside.
2. Meanwhile season the shrimp with salt and pepper.
3. Heat the olive oil in a large skillet between medium and medium high heat.
4. Add the shrimp to the hot pan.
5. When the underside of the shrimp has changed color, about 2 to 3 minutes turn them over.
6. Add the shallots, garlic, and crushed chili peppers to the shrimp. Cook for another 2 minutes, stirring to keep the garlic from burning.
7. Toss in the spinach and season with a pinch of salt and pepper.
8. When the spinach had barely wilted, add the white wine and allow the wine to reduce by half.
9. When the wine has reduced, stir in the butter, and add the cooked pasta along with about 1/2 cup of the reserved pasta water. Toss and cook until the pasta is completely cooked. If the pasta is too dry, add a little of the remaining pasta water at a time until you have the amount of liquid you like.
10. Add the chopped parsley, squeeze the juice of half a lemon over the pasta, and season with salt and pepper to taste. Plate your pasta.
11. Cut the other half of the lemon into wedges, and garnish the pasta with the lemon wedges.
12. If desired, serve the pasta with grated Parmesan cheese.
- ¼ cup flour
- salt and pepper to taste
- 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons finely chopped shallot
- 1 large clove garlic, pressed
- ½ cup Chardonnay wine
- 1 cup chicken broth, divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ½ cup butter
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Romano cheese
Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
Return the shrimp to the skillet simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.
In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface.
In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated.
Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown "bits" on the bottom.
Remove shrimp to a small bowl and cover to keep warm.
In the same skillet, add in the final 1/2 tablespoon of olive oil and toss in the spinach or kale, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final "toss", then plate up on a small serving dish.
- ⅓ cup butter
- ⅓ cup olive oil
- 2 tablespoons prepared basil pesto (such as Classico ™)
- 3 cloves garlic, minced
- 2 large plum tomatoes, seeded and diced
- ¼ teaspoon red pepper flakes, or to taste
- black pepper to taste
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh spinach, rinsed and stemmed
Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
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- 1 (16 ounce) package linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (Optional)
- 1 pound shrimp, peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ cup dry white wine
- 1 lemon, juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil, or to taste
Bring a large pot of salted water to a boil cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Shrimp Scampi with Wilted Spinach - Recipes
In a large skillet, place shrimp, 1/4 pound of sweet butter and garlic. Cook mixture until shrimp is pink in color and set aside. Bring chicken stock to a boil in another pot. Slowly add the roux to the chicken stock until it has thickened.
NOTE: The thickness should be slightly thicker than gravy, when you add the remaining ingredients the soup will thin out.
Simmer the thickened chicken stock over a low flame for 30 minutes, stirring frequently to prevent scorching. When 30 minutes is up and stock is still simmering, add the shrimp mixture and the heavy cream. Whisk in the Worcestershire, salt, white pepper, cayenne and Pernod. Adjust to your taste.
NOTE: Shrimp stock can be substituted for the chicken stock or both can be used to give the soup a richer flavor.
Take remaining 1/4 pound of sweet butter and place in a large pan along with the spinach. Quickly cook the spinach over high heat. When the spinach becomes limp, place a little in each serving bowl and ladle the soup over the spinach and serve.
20-Minute Garlicky Shrimp Scampi with Spinach
Boil the pasta for approximately 8-10 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.
While the pasta boils, mix the shrimp, garlic, red pepper flakes, thyme, and garlic salt together in a bowl. In a large skillet, heat the oil to medium heat. Add the shrimp (with all the garlic and herbs) and lemon slices (see note below) to the skillet. Cook the shrimp on both sides until they turn pink, approximately 1 minute on each side. Remove the shrimp to a clean bowl/plate.
Turn the heat to high and pour the the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and add the lemon juice. Reduce the liquid for 2-3 minutes on the high heat. Add the butter and whisk/melt it into the reduced wine.
Turn the heat to medium-low and toss in the cooked/drained pasta. Vigorously toss the pasta with the sauce, adding a tablespoon at a time of the pasta water until you reach your desired consistency. Season the pasta with additional kosher salt and black pepper as needed. Toss in the spinach and plate the pasta with the light sauce.
Top each dish with the cooked shrimp. Sprinkle the top with additional red pepper flakes and Parmesan cheese. Serve immediately.
Note: While plating the pasta, you can remove the cooked lemon slices. Some do not enjoy the slight bitter taste of biting into cooked lemons but I’m all about it.
1/4 cup unsweetened almond milk
5 Tbsp. plain Greek yogurt
Juice of 1 lemon, optional
1/2 cup yellow and orange bell pepper, sliced
1 lb. wheat pasta, cooked and drained
1 lb. shrimp, peeled and washed
Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce season with black pepper to taste. Serve immediately.