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 in a fresh veggie. ie spinach kale.
- If using frozen shrimp, let them defrost and remove tails.
How to Make Skinny Shrimp Scampi:
- 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
Once you make this recipe, I’d love the see it. Take a pic and tag me @everyday_eileen or #everydayeileen
LEAVE ANY COMMENTS, QUESTIONS OR SUGGESTIONS ABOUT THE RECIPE BELOW IN THE COMMENTS!
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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 deviened I remove tails for this dish
- 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 about 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 in 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.
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