Shrimp scampi is oh so easy and delicious. Especially this skinny or healthified version. I wish I could make this Whole 30 approved, but I just can’t skip on the wine. The best part about cooking with wine? It’s already open, so you may as well pour yourself up a glass to enjoy while you cook. When cooking, I tend to opt for a chardonnay another dry white wine.
So, the wine has to stay. But the pasta, that’s optional. The first time I used the amazing, completely grain/gluten free noodles made entirely from almond flour made by Cappello’s. I find it in the freezer section of Whole Foods. I LOVE it. When all I want is a big bowl of noodles covered in tomato sauce, these are my jam. Another perk? They cook in under 2 minutes.
When I reheated the leftovers, I put them over zuchinni noodles (zoodles). It was delicious both ways. You can also use gluten free pasta or regular noodles.. the choice is yours! If you want zoodles and still haven’t gotten a spiralizer, grab one here.
The first night I ate this I also went with dairy free parmesan style ‘cheese’ as seen below. That’s right, a dairy free cheese sub exists. Follow Your Heart makes several styles, available at both Whole Foods and your local grocery. I’ve used the cheddar style in grilled cheese and now I’ve been giving the parmesan a try in some of my favorite italian dishes. I must say, it does the trick for a week night meal. But, cheese (and wine.. and chocolate) is a food that I repeatedly choose to indulge in. However, for the nights I’m balancing it out and making a healthier substitute, this does the trick.Open up your wine, pour yourself a glass, and start cooking! This takes about 20 minutes and is super easy for all of you who don’t have full confidence in your kitchen abilities. Really, it’s fool proof.
If you’re doing a Whole 30.. use the zoodles (duh) and leave out the wine. Quick + easy modifiable Whole 30 recipe right here folks.
- 3 Tablespoons of extra virgin olive oil
- 1 Tablespoon of minced garlic
- 1/4 teaspoon of crushed red pepper flakes
- 1 pound of shrimp, deveined + peeled (tails can be left on or off)
- 1/2 cup white wine*
- 3 Tablespoons freshly squeezed lemon juice
- 1 14.5 ounce can of roasted red tomatoes
- salt + pepper
- Chopped parsley, for garnish
- Heat a large saute pan over medium-low heat.
- Add olive oil. Once hot, add the garlic and crushed red pepper flakes. Cook for about one minute, constantly stirring.
- Add shrimp to the pan, season with salt + pepper, and cook them until they are pink on all sides (between three and five minutes), stirring as needed. Transfer shrimp to a plate or bowl using a slotted spoon or spatula, leaving all possible liquid in the pan.
- Turn the heat up to medium. Add white wine and lemon juice. Using a wooden spoon, scrape all contents from the bottom of the pan. Cook for about five minutes.
- Return the shrimp to the pan and toss to coat.
- Garnish with parsley (and cheese if desired) and serve over noodles of choice.
*Leave out wine if you want it to be Whole 30 complaint.
Potholder via Anthropologie