Learn How to Make Easy Shrimp Scampi and Pasta that is light and easy to prepare! This is a skinny shrimp scampi that is lower in calories and so delicious! This shrimp scampi recipe is lighter, using low-sodium chicken stock and white wine to make the scampi sauce. Use gluten-free pasta to keep this gluten-free. Zoodles for low-carb.
I love garlic, so there’s a lot in this easy shrimp scampi! I limit the butter and add 99% fat-free chicken broth, herbs, and red pepper flakes for flavor which makes this a skinny shrimp scampi that is super delicious! Trust me you will not miss the added oil and butter!
Depending on your personal eating habits, feel free to use gluten-free pasta, whole wheat pasta or zoodles! Whatever you choose! The shrimp scampi sauce is amazing and light in calories! Using fat-free chicken stock is an awesome way to add flavor without adding calories!
Tips to make Easy Shrimp Scampi with Pasta:
- If you own an Instant Pot, make your pasta in the IP.
- No Instant Pot, no worries, use a pasta pot and cook pasta via box directions.
- I prefer to take the tails off the shrimp to make eating easier.
- Use unsalted butter, and add salt as needed to reduce calories.
- Feel free to add a fresh veggie. ie spinach kale.
- If using frozen shrimp, let them defrost and remove tails.
How to Make Skinny Shrimp Scampi:
- Chop lots of fresh minced garlic.
- Heat saute pan over medium, melt unsalted butter.
- Saute minced garlic. Then, add shrimp.
- Once shrimp is cooked, about 4 minutes. Remove shrimp and keep to the side. Add white wine, lemon juice, chicken stock, herbs, red pepper flakes, salt and pepper to taste.
- Bring to a boil and reduce by half.
- Add back in the cooked shrimp and pasta.
How to make Pasta in the Instant Pot:
- For every 4 ounces of pasta, add 2 cups of liquid.
- Put Instant Pot on Pressure Cook, high heat.
- Cook 4 minutes and quick release.
This is my skinny easy shrimp scampi! I love it for many reasons. Easy to prepare! Healthy, low-calorie, keto friendly and just delicious! Using fat-free chicken broth adds flavor and keeps the calories down.
I first published this shrimp scampi in August of 2015. I am not ashamed to say the post was horrific. I am happy that my photography has come a long way. I hope in another 2 1/2 years I will again update and add new notes! I thank you all for standing by my recipes and blog. I truly appreciate the dedication.
Some other recipes you may enjoy are:
- Sheet Pan Balsamic Glazed Salmon, Potatoes and Brussels Sprouts
- Crab Stuffed Mushrooms
- Whole Roasted Cajun Cauliflower
When you make this delicious shrimp scampi, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
I HOPE YOU CONTINUE CONNECTING WITH ME:
Are you loving this recipe for Shrimp Scampi, giving it a 5-star rating is super helpful for me and very much appreciated!
Recipe instructions to make Shrimp Scampi:
Easy Shrimp Scampi
A quick shrimp dish with lots of garlic, wine, and lemon. I add a little red pepper for heat! Low-carb and low-fat!
- 6 cloves garlic, finely minced
- 2 Tablespoon unsalted butter
- 2 pounds shrimp, cleaned and deveined I remove the tails from the shrimp
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 large lemon, juiced
- 1 1/2 cups chicken stock, fat-free
- 1/2 cups fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped
- salt, to taste
- 1/2 teaspoon ground black pepper
- 1 pound spaghetti use your preferred pasta
In a large skillet, melt unsalted butter. Add minced garlic, saute for a minute. Be careful - garlic burns quickly!
Add the shrimp and saute until pink, about 3-4 minutes. Turn shrimp to cook both sides.
Once pink, remove shrimp to a plate.
Increase the heat to medium-high. To the pan, add white wine! Cook about a minute, add lemon juice, chicken stock, red pepper flakes, and the salt and pepper to your taste. Let reduce down to about half, about 2 minutes.
Once reduced, add back in the shrimp and cooked pasta. Add fresh parsley and oregano. Check seasoning. Adjust if needed. Serve and enjoy!
- all nutritional value is estimated. This can fluctuate due to portion size and ingredients.