Description

This lighter shrimp scampi keeps all the bright lemon garlic flavor and buttery feel you crave, while using whole wheat pasta, olive oil, and unsalted butter for a fresher weeknight dinner. It comes together in about 20 minutes, so it is perfect for busy nights when you still want something a little special. Made with low sodium broth, no salt in the pasta water, and a mindful sprinkle of salt at the end, it can fit into a DASH style eating pattern when you are watching your overall daily sodium.

Ingredients

Whole Wheat Linguine or Spaghetti: 6 oz (170g)
Unsalted Butter: 2 tablespoons (28g)
Extra Virgin Olive Oil: 1 tablespoon (15ml)
Garlic: 1.5 tablespoons (minced (about 4-5 medium cloves))
Red Pepper Flakes: 1/4 teaspoon (or to taste)
Precooked Small Shrimp: 3/4 cup (approx. 3 oz or 85g, thawed, peeled, deveined, and tail-off)
Low-Sodium Chicken Broth: 2 tablespoons (30ml)
Fresh Lemon Juice: 1.5 – 2 tablespoons (from about 1/2 large lemon, approx. 25-30ml)
Fresh Parsley: 2 tablespoons (finely chopped)
Freshly Ground Black Pepper: to taste
Salt: ½ teaspoon
Lemon wedges (for serving (optional))

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Instructions

Cook Pasta: Cook the whole wheat pasta according to package directions until al dente. To align with DASH diet recommendations, avoid adding salt to the pasta water. Just before draining, reserve about 1/4 cup of the pasta cooking water. Drain the pasta.
Start Sauce: While the pasta is boiling, prepare the sauce. In a spacious skillet or sauté pan, melt the unsalted butter with the extra virgin olive oil over medium-low heat.
Sauté Aromatics: Once the butter is melted and appears foamy, stir in the minced garlic and red pepper flakes. Sauté for about 45-60 seconds until the garlic is fragrant and lightly golden, being careful not to brown it.
Heat Shrimp: Introduce the thawed precooked shrimp to the pan. Toss them gently to coat with the garlic-oil mixture. Pour in the low-sodium chicken broth. Allow the mixture to come to a gentle simmer and cook for 2-3 minutes, just until the shrimp are thoroughly heated through.
Finish Sauce: Remove the skillet from the heat. Squeeze in the fresh lemon juice. Stir in the ½ teaspoon of salt, 1.5 tablespoons of the chopped fresh parsley, and freshly ground black pepper to taste. If the sauce seems too thick, you can add a tablespoon or two of the reserved pasta water to reach your desired consistency.
Serve: Portion the cooked pasta into three warm bowls. Ladle the lemon-garlic shrimp and sauce evenly over each serving. Garnish with the remaining 1/2 tablespoon of fresh parsley and a lemon wedge on the side, if desired.

Notes

Nutrition Facts (per serving): Calories: 345 kcal | Total Fat: 14.1 g (Saturated Fat: 5.8 g) | Total Carbs: 44.0 g (Fiber: 6.0 g, Sugars: 1.9 g) | Protein: 14.2 g | Sodium: 495 mg

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 345