HEALTHY SHRIMP LINGUINE RECIPES

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SHRIMP AND SCALLOP SCAMPI WITH LINGUINE RECIPE | FOOD ...



Shrimp and Scallop Scampi with Linguine Recipe | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 29 minutes

Prep Time 20 minutes

Cook Time 9 minutes

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
  • Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
  • Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
  • Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SHRIMP SCAMPI WITH LINGUINE | RECIPES | WW USA



Shrimp Scampi with Linguine | Recipes | WW USA image

Our simple twist on traditional shrimp scampi can be on your table tonight in just 30 minutes. In place of the standard butter sauce, our version uses a cornstarch thickened broth-based sauce flavored with garlic and oregano. The end result is seriously delicious and family-friendly. Finishing the dish with fresh basil and parsley brightens the entire dish and keeps it still in-line with its Italian inspiration. Serve this dish with a crispy-fresh side salad and some crusty bread for mopping up the excess sauce. This scampi makes a terrific dinner or lunch meal any day of the week.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

2 tsp Olive oil
6 medium clove(s) Garlic clove(s) minced
1 tsp Dried oregano
1 pound(s) Uncooked shrimp medium, peeled and deveined
0.25 cup(s) Table wine dry white or vermouth
2 tsp Cornstarch
0.75 cup(s) Reduced-sodium chicken broth
0.75 tsp Table salt or to taste
0.125 tsp Black pepper or to taste
8 oz Uncooked linguini cooked and kept hot
0.25 cup(s) Fresh parsley fresh, chopped
2 Tbsp Basil fresh, thinly sliced
4 wedge(s) Lemon wedge(s)

Steps:

  • Heat the oil in a large skillet over medium-high heat; add the garlic and sauté for 1 minute. Add the oregano and stir to coat. Add the shrimp and sauté until it's bright pink, stirring frequently, about 3 minutes. Add the wine and simmer for 1 minute.
  • In a small cup, whisk the cornstarch and the chicken broth until they're blended; add this mixture to the skillet and simmer for 2 minutes, until the sauce thickens. Season to taste with salt and pepper.
  • Transfer the cooked linguini to four individual shallow bowls and spoon the shrimp and sauce over top; sprinkle with the parsley and basil. Serve with lemon wedges.
  • Per serving: About 1 1/3 cups of pasta, 1/4 cup of sauce, and 3 ounces of shrimp.

Nutrition Facts : Calories 208 kcal

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