One of the very first meals I ever cooked for Michael when we started dating was a shrimp scampi recipe I had stumbled upon one day. It was terrible! The very next day, I scoured the internet looking for a much tastier version, and one that I could add to my “tried and true” recipe binder. This one definitely did not disappoint. We both LOVED it and went back for more. Since then, it’s been a requested dish by family and friends for different occasions. We use angel hair pasta instead of fettuccine and serve it with a garden salad and garlic bread! Based on the dietitian’s suggestions, we used whole wheat pasta and doubled up the veggies, and it tasted even better! It’s one of those meals that can be “fancied” up or thrown together one evening after work.
Skillet Shrimp Scampi with Fettuccine (Original Recipe, sourced here)
- 3/4 pound fettuccine pasta
- 1/2 pound green beans, trimmed and halved crosswise
- 3 tablespoons vegetable oil
- 1 large sweet red pepper, halved, cored, seeded and cut lengthwise into thin strips
- 1 small onion, cut lengthwise in 1/2 and thinly sliced crosswise
- 4 cloves garlic, thinly sliced
- 1 1/2 pounds medium-size shrimp, shelled and deveined
- 2/3 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 1/2 cups chicken broth
- 2 tablespoons cornstarch
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup grated Parmesan
Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes. Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.
Meanwhile, heat the oil in a large skillet over medium heat. Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes. Stir in the shrimp; saute 2 minutes. Add the wine, salt, black pepper and red pepper flakes. Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more. Be careful not to overcook the shrimp.
Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth. Stir the cornstarch mixture into the skillet. Bring to boiling; cook for 1 minute. Stir in the parsley.
Drain the pasta and green beans in a colander; turn the pasta into a large bowl. Add the shrimp mixture; toss until well combined. Sprinkle with the grated Parmesan. Serve immediately. (Original source)
If You’re Shopping at Langenstein’s…
Want to make the Shrimp Scampi even healthier? Be sure to pick up Hodgson Mills whole wheat pasta (Non-GMO project verified), Emeril’s Organic chicken broth and of course throw in some local Louisiana shrimp!
A Touro Dietitian’s Perspective
This recipe is actually already healthier than most scampi dishes. I would suggest 100% whole wheat pasta vs white for more fiber. My rule of thumb with pasta dishes is to have more meat and veggies than pasta. So add more peppers, green beans (even mushrooms would be yummy) and shrimp. This will add more protein and fiber helping you to full fuller faster = smaller portions.
This looks so yummy!