About two times a year I crave shrimp. Like, have to have it, and with garlic and butter. I eat a dish like this rarely so the extra fat and calories are not a primary concern; however many recipes call for high amounts of olive oil and butter but it isn’t necessary to have a great tasting meal.

Scampi is a dish with the assertive flavors of garlic, shallots, pepper flakes, lemon zest, lemon juice, white wine, parsley and butter, served over pasta like angel hair, spaghetti, or linguini. I love RP’s Gluten Free linguini. It is fresh pasta, tastes like regular pasta, and can be purchased at Whole Foods.

Assemble your ingredients while the pasta water comes to a boil. You can purchase peeled and deveined shrimp to save time or take the few extra minutes to do it yourself. It is not common for us to have wine around the house so I use chicken broth instead but wine tastes great and the alcohol cooks out so if you have it around use it here.

Lightened Shrimp Scampi
Makes two large or four appetizer size servings

1 pound 10/16 count large shrimp, peeled and deveined with tails still attached

2 tablespoons butter, divided

1 tablespoon olive oil

3-4 cloves of garlic, minced

1/3 cup shallot, finely chopped

1/4 teaspoon red pepper flakes

zest of 1 large lemon

1/4 cup fresh squeezed lemon juice

1/2 cup dry white wine (or chicken broth)

1/4 cup flat leaf parsley, chopped

Bring a large pot of heavily salted water to a boil.

Meanwhile, clean and dry shrimp. Blot with a paper towel so the shrimp is dry and season with salt and pepper. Add 1 tablespoon butter and olive oil to an 8″ skillet. Heat over medium and add shrimp, in two batches, cooking about 1 and a half minutes on one side and 1 minute on the other. Shrimp does not have to be all the way cooked because you will add it back to the sauce but you want some color on the shrimp and have it mostly cooked. Remove shrimp to bowl and set aside.

If you’re using dry pasta, add it to the boiling water now. If you’re using fresh pasta (that takes significantly less time to cook) drop it in when you add the liquids to the sauce (see below).

Turn heat to medium low, add shallot and cook until it begins to soften, about 1-2 minutes. You can add a touch more olive oil if there is not any left in the pan but I had plenty of oil to saute so didn’t need to add additional. Add garlic and cook until fragrant, about 1 minute. Keep stirring so the garlic and shallot do not burn. Turn the heat up to medium high, add pepper flakes, lemon zest, lemon juice, and wine or broth. (If using fresh pasta add it to water now.) Simmer briskly until reduced slightly, about 3-4 minutes. Add reserved tablespoon of butter, parsley, and shrimp. Cook to heat through and taste to add salt and pepper if necessary.

Drain pasta and place it on a large platter or divide among plates. Place equal amounts of shrimp on plates and pour sauce over the top. Serve with additional parsley and lemon wedges.