Light Shrimp Scampi
Submitted by mrywdo
Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
10 minThis streamlined scampi delivers all the garlicky, lemony flavor of the restaurant classic but uses fish stock and just a touch of oil instead of loads of butter.
Shrimp cook in minutes, then get tossed in a light sauce thickened with cornstarch that clings to every strand of pasta.
Fresh lemon zest and parsley keep it bright and vibrant.
Kitchen Tips
- Don’t overcook the shrimp; they’re done as soon as they turn pink and curl
- Dissolve cornstarch completely in lemon juice before adding to avoid lumps
- Fresh lemon zest adds aromatic oils that bottled juice can’t match
- Serve immediately over hot pasta, preferably angel hair or linguine
Ingredients
Directions
In a large skillet, heat the oil with the garlic over moderate-to-high heat.
When the garlic sizzles, add the shrimp and sauté just until they turn pink, about 1 minute.
Stir in the fish stock, wine, parsley, and lemon zest.
In a small cup or bowl, stir the cornstarch into the lemon juice until it dissolves, then stir that mixture into the ingredients in the skillet.
Simmer until the sauce begins to thicken slightly, about 1 minute.
Spoon the sauce over cooked pasta.
Season generously with black pepper.
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