20 Minute Healthy Shrimp Scampi with Lemon Garlic and Whole Wheat Pasta
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.
Servings 3
Calories 345kcal
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)
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 Information (per serving, approximate)
- Calories: 345 kcal
- Protein: 14.2 g
- Total Fat: 14.1 g
- Saturated Fat: 5.8 g
- Carbohydrates: 44.0 g
- Fiber: 6.0 g
- Sugars: 1.9 g
- Sodium: 495 mg