Shrimp Scampi with Spaghetti

Total Time
30 min
20 min
10 min
Traditional shrimp scampi is loaded with butter. Our version eliminates most of the fat, but still packs in all the flavor.


olive oil

2 tsp

garlic clove(s)

6 medium clove(s), minced

dried oregano

1 tsp

uncooked shrimp

1 pound(s), medium, peeled and deveined

table wine

¼ cup(s), dry white or vermouth


2 tsp

reduced-sodium chicken broth

¾ cup(s)

table salt

¾ tsp, or to taste

black pepper

tsp, or to taste

uncooked linguini

8 oz, cooked and kept hot

fresh parsley

¼ cup(s), fresh, chopped


2 Tbsp, fresh, thinly sliced


  1. 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.
  2. 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.
  3. 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.

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