Shrimp Scampi… The Healthy Way

Growing up in Florida, there are just certain dishes that you have to know how to make or they will take away your rainbow flip flops! Shrimp Scampi has been a childhood favorite of mine since my family would frequent a local seafood spot called “Peps” whenever it was my choice to pick the restaurant. It’s a Floridian comfort food that can traditionally pack on the pounds, with the excess of butter, oil, white wine, and pasta! Oh my! When Miles requested this “feels like home” meal, I knew I would have to make it with some healthy tweaks without sacrificing the flavor and comfort. I cut down the excess of butter and cooking oil that this dish usually calls for and added in some veggies and spice! Here is what I came up with…

Ingredients

1 lb shrimp (shelled and cleaned)

2 tbsp olive oil (dressed over the pasta once cooked)

2 tbsp butter

4-5 garlic cloves (cut into slivers)

1/2 tsp red pepper flakes

2-3 cups of chopped spinach

3/4 cup of cherry tomatoes

1/2 white wine (Chardonnay or Pinot Grigio)

2 tbsp finely chopped parsley

2 tbsp lemon juice

sprinkle of ground black pepper

pasta of your choice

In one large pot, boil some water and sprinkle in some sea salt. Salting the water adds to the flavor of the pasta from the inside out. You want the pasta to be al dente, so don’t over cook it!

In a bowl, rinse your shrimp and add in 1 tbsp of the lemon juice. It will help flavor the shrimp and give it a clean finish. Set aside for later.

In the meantime, heat a sauté pan and melt the butter until it starts to foam up a little, (do not let it brown). Add in the garlic and red pepper flakes. Once the garlic starts to turn golden, add the white wine and the shrimp.

Cook the shrimp for 2-3 mins on each side. The shrimp will turn a magnificent pink color when cooked. This will allow the flavors of the garlic, butter and wine to penetrate the shrimp as it cooks.

Remove from the high heat and add in the parsley, black pepper, and the rest of the lemon juice. Fold in the chopped spinach, allowing it to slightly wilt, not over cook.

Once the pasta is done, strain it out of the large pot and add it to the shrimp and spinach.

Make sure you don’t strain the pasta and rinse it! You want the pasta’s starch to stay on the pasta, helping it absorb the sauce. Keep the pasta water! Ladle in 1/4 cup of the starchy pasta water, and allow to cook on low heat for about a minute.

Toss in the olive oil and parmesan cheese (if you choose). Once plated, sprinkle on the cherry tomatoes!  This colorful dish is as delicious as it looks!! It was light and flavorful, and still tastes of the Floridian sea side. Pair it with a white wine of your choice and enjoy!

Let me know how yours turns out in the comment section below!