Skinny Shrimp Scampi ~ #SundaySupper

Skinny Shrimp Scampi Recipe

Remember the retro version of Shrimp Scampi that's dripping in a butter wine sauce and loaded with the heady aroma and taste of tons of garlic... then it's heaped over a big plate of cooked linguine that is literally floating in that butter wine sauce? Sounds good, right? You know it does ;)

What if I told you that you can have all those same big, bold flavors but without all those "dripping with butter calories"? Well, you CAN and I'm here to share my recipe for this week's "retro recipe" installment of #SundaySupper with this lightened up version of Shrimp Scampi that doesn't skimp on any of the flavors you've come to expect!


2 medium shallots, minced
1 tablespoon canola oil
2-3 heaping tablespoons garlic, minced
2 tablespoons butter
salt and pepper to taste
1/2 teaspoon red pepper flakes (or to taste)
1 1/4 pounds raw shrimp, shelled and deveined
1 tablespoon lemon zest (1 lemon, before juicing)
3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons fresh, chopped parsley
2 cups instant brown rice (cooked as package directs)

-In a large skillet over medium heat, sweat the shallots and garlic in the canola oil for approximately 3-4 minutes.
-Add the butter and the red pepper flakes to the pan and continue cooking an additional minute, stirring occasionally.
-Add in the shrimp and season with salt and pepper. Continue to stir and coat the shrimp with the shallot and garlic oil. Cook the shrimp over medium heat until the they have turned an opaque pink color and have just curled up in size (approximately 5-7 minutes). Be careful not to overcook the shrimp or they be be rubbery in texture.
-Turn down the heat to low and add the lemon zest and juice to the pan. Stir to combine.
-Serve shrimp and sauce over the brown rice and sprinkle with the fresh, chopped parsley.

And this is how the ugly duckling turned into a beautiful swan!

This recipe was so flavorful and delicious that my taste buds were doing the happy dance in my mouth! Plus from stove top to table, it took only about 15 minutes (not including the peeling and deveining of the shrimp) so it's perfect for any evening that you really want to impress people, (even if it is your own family :)

I think you LOVE all the other retro-recipes and participants involved in this weeks wildly fun #SundaySupper theme. Click on the links below and be ready for some delicious and mouth watering blasts from the past!

Sunday Supper Retro Appetizers:

 Sunday Supper Retro Salads:

 Sunday Supper Retro Breads and Sandwiches: 

SundaySupper Main Dishes:

Sunday Supper Retro Sides and Veggies:

 Sunday Supper Retro Desserts and Cocktails:

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