This was a delicious spring dinner! It’s simple to make and has WAY less butter and oil then regular shrimp scampi. It reminds me a recipe I saw in Cooking Light a while ago. Let me know if you try it!
Light Shrimp Scampi
- 1-2 lbs. cooked, deveined and shelled shrimp
- 1 Tbsp. butter
- 2 Tbsp. EVOO
- 3 – 4 Tbsp. fresh squeezed lemon juice
- 2 big Tbsp. minced garlic
- 1 tsp. Italian seasonings
- fresh basil
- salt and pepper
- Heat butter, EVOO, garlic, lemon juice and seasonings in a large saucepan
- Add shrimp and simmer together until shrimp are covered in scampi sauce and well flavored.
- Pour shrimp and sauce over cooked pasta. You could use Barilla pasta plus or whole grain. I served this with stir fried veggies and a glass of Pinot Noir!
Today was a great day for a run outside. I ran 5 miles in the sun and it felt amazing!
What did you do to workout today?
