Scampi Linguine, with fresh herbs & lemon

Bahan-bahan

Integrali pasta

2 tablespoons unsalted butter

4 large cloves of garlic minced

12 ounces low-sodium shrimp peeled and deveined, see notes above for picking the best shrimp

½ cup white wine, I used pinot grigio

½ teaspoon black pepper

¼ teaspoon red chili pepper flakes

1 lemon juiced, about 1 tablespoon

¼ cup chopped parsley

Petunjuk

In a medium pan or skillet, add the unsalted butter and melt over medium heat. Add the garlic and saute for 1-2 minutes until fragrant.

Add the shrimp to the pan – if the shrimp are pre-cooked, then saute for 3 minutes on each side. If shrimp are uncooked, cook them for 5 minutes on each side until the shrimp are no longer translucent and pink.

Add the white wine, black pepper, and chili flakes, and cook for 2-3 minutes over medium heat until the sauce begins to reduce.

Remove from heat and add the fresh lemon juice over the shrimp, add in the fresh parsley, and toss well to combine.

Serve hot, over pasta, grains or potatoes, and enjoy. Store leftover shrimp in an airtight container and refrigerate for up to 1 day.

Shrimp

As stated above, make sure you buy shrimp that has a nutrition label on it. And check the frozen section of your grocery store! You may be able to find different options, even a smaller shrimp size that can fit in with your needs.

Unsalted Butter

Which makes the base of this scampi sauce. The butter melts and sautés the garlic, which adds a wonderful flavor to the shrimp. You could also substitute olive oil instead.

Lemon

The lemon juice adds a nice acidity and is a classic pairing with protein.

White Wine

I added just a little white wine (1/4 cup) to this recipe for flavor, as it’s a classic component of shrimp scampi. I used a Pinot Grigio, but you can use any good white wine variety you prefer.. If you need a substitute for wine, you can use a teaspoon of apple cider vinegar, which gives a nice tartness too.

Fresh Herbs

I finished off my low-sodium scampi with fresh parsley. You could also use fresh basil, too, if desired.

How To Make Shrimp Scampi Low Sodium?

In a medium pan or skillet, add the unsalted butter and melt over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.

Add in the shrimp to the pan – if the shrimp are pre-cooked, then saute for 3 minutes on each side. If shrimp are uncooked, cook them for 5 minutes on each side until the shrimp are no longer transcalent and pink.

Add the white wine, black pepper, and chili flakes, and cook for 2-3 minutes over medium heat until the sauce begins to reduce.

Remove from heat and add squeeze the fresh lemon juice over the shrimp, add in the fresh parsley, and toss well to combine.

Serve hot, over pasta, grains or potatoes, and enjoy. Store leftover shrimp in an airtight container and refrigerate for up to 1 day.