Description
This shrimp scampi recipe is full of bright flavors and healthy greens, and it is so easy to make that even beginners can join in on the fun. Healthy meals to cook don’t have to be hard! If you don’t know how to make shrimp scampi, don’t worry. It is really easy to make homemade scampi sauce!
Ingredients
- 12 ounces, weight Fettuccini
- 4 Tablespoons Butter
- 1 pound Raw Shrimp, Peeled And Deveined
- 4 cloves Garlic, Peeled And Chopped
- ⅔ cups Good Quality White Wine
- 3 ounces, weight Fresh Baby Kale, Rinsed And Spun
- 3 drops Lemon Essential Oil (diluted In 1/2 Tablespoon Olive Oil)
- Salt And Pepper, to taste
- Lemon Wedges, For Garnish
Preparation
Begin by boiling a pot of salted water for the pasta, then cook it al dente per the package instructions. When done, drain it and set it aside, reserving some of the pasta liquid.
While the pasta is cooking, heat the butter in a skillet over medium until it is melted, smelling nutty, and beginning to brown, about 4-5 minutes. Add the shrimp and toss occasionally for 2 minutes, or until the shrimp just begins to turn pink. Add the garlic and sauté for 2 more minutes, stirring constantly.
Add the wine to the skillet, reduce heat to medium-low, and cook for 3 minutes. Using a slotted spoon, remove the shrimp to a bowl and set aside.
Add the kale to the skillet and toss immediately until it wilts but is still bright green, about 30 seconds to a minute at most. Remove kale to a separate plate, set aside.
Pour the essential oil mixture over the shrimp. Cover the bowl with a plate and toss several times to coat the shrimp with the essential oil mixture.
Turn off the heat over the skillet containing the scampi sauce. Add in the pasta, kale, and shrimp, season with salt and pepper and toss to combine. If needed, add some of the pasta liquid to thicken things up a bit. Serve on plates garnished with lemon wedges.
