Light & Lemony Scampi Recipe
Light & Lemony Scampi Recipe photo by Taste of Home
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Light & Lemony Scampi Recipe

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A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 1 pound uncooked shrimp (26-30 per pound)
  • 8 ounces uncooked multigrain angel hair pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup minced fresh parsley
  • Grated Parmesan cheese, optional

Nutritional Facts

1 serving (calculated without cheese): 378 calories, 10g fat (3g saturated fat), 146mg cholesterol, 405mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1-1/2 fat.


  1. Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.
  2. In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.
  3. Add broth, lemon peel, lemon juice, pepper, salt and pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.
  4. Drain pasta; divide among four bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese. Yield: 4 servings.
Originally published as Light & Lemony Scampi in Taste of Home September/October 2015, p26

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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dublinlab User ID: 1682119 256454
Reviewed Nov. 6, 2016

"Excellent and easy. Janet. VFE"

veggiemama User ID: 4640590 248072
Reviewed May. 10, 2016

"The lemon and the pepper were both overpowering so I'll cut back on them, but overall it was good."

cookinfool5 User ID: 6573849 245893
Reviewed Mar. 23, 2016

"Tastes great! My whole family loves this!!"

havingfunwithmyfamily User ID: 7043692 242918
Reviewed Jan. 31, 2016

"This recipe is as delicious as it is pretty. It is impressive and good to the last bite. Anything with shrimp in my book is worth a try. This one did NOT disappoint! I think this would be a great simple meal to throw together for dinner guests. They will be glad you did."

Remenec User ID: 6059530 238592
Reviewed Dec. 2, 2015

"This is a very light, tasty recipe that my whole family enjoyed. My family doesn't love seafood, so I substituted shredded rotisserie chicken for the shrimp. But I definitely think it would be just as delicious with the shrimp!"

jazbandansin User ID: 4631164 237619
Reviewed Nov. 18, 2015

"I think this recipe is delicious, have made it twice for my family and they love it. Added some frozen peas to it also."

toolbarsco User ID: 6725667 232536
Reviewed Sep. 9, 2015

"I agree with Beema--I am a shrimpaholic. This is an awesome recipe. I liked how the lemon and red pepper complemented each other. Perfect for a summer dinner."

Beema User ID: 446601 231247
Reviewed Aug. 15, 2015

"Any thing with shrimp is going to catch my attention, and this one was a huge success. Did not change a thing. added the optional Parm, and declared this one a winner."

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