I have a delicious recipe that is easy for weeknights AND fancy enough for guests…what can be better then that? I discovered easy-peel raw shrimp a few years ago and love cooking it up on nights when I forget to defrost some other type of meat. Shrimp is nutritious and I’m lucky my 4 year old loves it too. This shrimp scampi recipe is healthier then a traditional scampi since the sauce doesn’t contain cream, but I promise, it is loaded with yumminess!

Go make some and your guests will be impressed by your fanciness! Here’s everything you need:

Shrimp and Broccoli Scampi

April 4, 2016

by Katie

Category Eat

Ingredients

8 ounces uncooked thin spaghetti (or use gluten-free version)
12 ounces fresh broccoli florets
Your favorite cooking spray
1 pound large shrimp, peeled and deveined
1 tablespoon butter
2 teaspoons canola oil or coconut oil
8-10 garlic cloves, minced
3/4 cup unsalted chicken stock or chicken broth
1 tablespoon water
2 teaspoons cornstarch
1/4 cup finely chopped parsley
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)

Instructions

Cook pasta according to package directions, omitting salt and fat. Add broccoli in the last 2 minutes of cooking. Drain and set aside.
Heat a large skillet (or dutch oven, if doubling the recipe) over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes on each side. Remove shrimp from pan.
Reduce heat to medium-low heat. Add butter and oil; swirl to coat. Add garlic; sauté 1 minute. Add stock; bring to a boil, scraping pan to loosen browned bits.
DON'T SKIP THIS NEXT STEP! Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture with a whisk; cook 1 minute. Stir in shrimp, pasta mixture, parsley, rind, juice, and salt; cook 1 minute, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.