Shrimp Scampi

The BEST Lighter Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that is ready in under 30 minutes.

If you're looking for a restaurant-quality dinner that is surprisingly straightforward to make at home, this Lighter Shrimp Scampi is about to become a new favorite. Tender, juicy shrimp are sautéed with lots of garlic, shallots, fresh lemon, herbs, and just enough butter to create a rich, silky sauce without feeling heavy. Toss everything together with perfectly cooked linguine, a sprinkl

Traditional shrimp scampi is often loaded with lots of butter, but this healthier version keeps all of the classic flavors you keep while using a lighter combination of olive oil, less butter, and fresh ingredients that let the shrimp truly shine. Shrimp are also naturally low in calories and high in protein so they really make this a balanced dinner the whole family will keep.

What goes in

• 12 ounces linguine noodles
• 1 1/2 lbs large shrimp, peeled and deveined
• 1/2 teaspoon each salt + pepper
• 1/4 teaspoon paprika
• 3 tablespoons salted butter
• 2 tablespoons olive oil
• 2 medium shallots, finely shopped
• 6 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup chicken broth
• 1/4 cup dry white wine
• 1 large lemon, juice + zest (about 3 tablespoons juice)
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons freshly grated parmesan cheese

How it comes together

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
2. Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
3. Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over a moderate burner. Add the shallots and cook for 2-3 minutes until the pieces give, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until the aroma shows.
4. Cook the shrimp. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
5. Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
6. Toss everything together. Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
7. Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.