Shrimp Scampi with Spaghetti
- Total Time
Traditional shrimp scampi is loaded with butter. Our version eliminates most of the fat, but still packs in all the flavor.
olive oil2 tsp
garlic clove(s)6 clove(s), medium, minced
dried oregano1 tsp
uncooked shrimp1 pound(s), medium, peeled and deveined
table wine¼ cup(s), dry white or vermouth
reduced-sodium chicken broth¾ cup(s)
table salt¾ tsp, or to taste
black pepper⅛ tsp, or to taste
uncooked linguini8 oz, cooked and kept hot
fresh parsley¼ cup(s), fresh, chopped
basil2 Tbsp, fresh, thinly sliced
- Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
- Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
- Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley and basil. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.