Traditionally, shrimp scampi is loaded with butter. After scouring for recipes, I came across a delicious and lighter version of shrimp scampi on one of my favorite recipes sites, Cooking Light . This recipe uses less butter than the traditional recipe but makes up for it in flavor with a rockin' garlicky lemon pepper sauce. I paired the scampi with some easy, quick frozen veggies on the side. The entire meal is clocks in at only 400-500 calories, making it a delicious and healthy recipe for the warm days ahead!
Lemon Pepper Shrimp ScampiMakes 4 servings
1 cupuncooked orzo
2 tablespoonschopped fresh parsley
1/2 teaspoonsalt, divided
7 teaspoonsunsalted butter, divided
1 1/2 poundspeeled and deveined jumbo shrimp
2 teaspoonsbottled minced garlic
2 tablespoonsfresh lemon juice
1/4 teaspoonblack pepper
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.