Description
This Shrimp Scampi with Whole Wheat Pasta is a flavorful and healthy twist on the classic Italian-American dish. Featuring tender, garlicky shrimp sautéed in butter and olive oil, combined with zesty lemon, fresh parsley, and whole wheat spaghetti, this recipe offers a nutritious, quick, and satisfying meal perfect for weeknights or entertaining.
Ingredients
Scale
Pasta
- 8 ounces whole wheat spaghetti
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup chopped fresh parsley
- Salt and black pepper, to taste
Optional
- Grated Parmesan cheese for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Cook Shrimp: While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning lightly with salt and black pepper. Cook for 1–2 minutes per side until the shrimp turn pink and are opaque. Transfer the shrimp to a plate.
- Sauté Aromatics: Reduce the skillet heat to medium and add the remaining 2 tablespoons of butter, minced garlic, and red pepper flakes if using. Sauté for about 1 minute until fragrant but not browned.
- Deglaze Pan: Pour in the white wine and lemon juice, scraping the bottom of the pan to loosen any flavorful bits. Let the mixture simmer for 2–3 minutes until it slightly reduces and the sauce thickens.
- Combine and Toss: Return the cooked shrimp to the skillet. Add the cooked pasta and the reserved pasta water. Toss everything together well so the pasta gets evenly coated with the sauce.
- Finish and Serve: Stir in the lemon zest and chopped fresh parsley. Serve immediately, garnished with extra parsley and freshly grated Parmesan cheese if desired.
Notes
- You can substitute gluten-free pasta if needed to make the dish gluten-free.
- For extra vegetables, toss in a handful of baby spinach or halved cherry tomatoes during the final tossing step.
- If you prefer a milder flavor, omit the red pepper flakes.
- Use chicken broth instead of white wine for a non-alcoholic version.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 175mg
