Skinny Shrimp Scampi Pasta

May 1, 2012

When my long time blogging buddy, Mindee from Our Front Door, asked if I’d be interested in joining her Pinterest Party during the month of May, I jumped at the chance.  I mean, heck I love Pinterest, it’s a no-brainer, and lately I’ve been making so many Pinterest recipes, it was no sweat off my back.  I will be joining her every Tuesday and Thursday through the month of May.  You’re more than welcome to join, too.  To join, simply make something you’ve seen on Pinterest, a recipe, craft, tutorial, clothing, anything.  Recreate it at your house and post your results on your blog and link-up on Mindee’s Our Front Door.  I can’t wait to see what everyone has made and if it’s worth making at my house.

Now on to the recipe.  This recipe was linked up with 52 other quick and healthy recipes from Greatist.  It sounded simple, delicious, and quick!  I doubled the recipe and made a huge change with the pasta cooking technique. Cooking pasta this way, develops the flavor of the pasta by browning it, and then slowly cooking with chicken broth and white wine.

But overall the recipe had lovely flavor, simply delicious, and a great low calorie meal at that.  I will be making this again for sure.

Ingredients: Whole wheat spaghetti pasta – 16 ounces; 3 1/2 cups chicken broth, divided; 1/2 cup white wine,divided;  1 pound peeled de-veined shrimp; 3 tablespoons black olives, chopped; 2 tablespoons parsley, chopped; 2-3 cloves garlic, minced; 2 cups fresh baby spinach; 1 cup halved cherry tomatoes; 1/2 cup chicken broth; Parmesan cheese, for serving

When using shrimp, fresh or frozen I always like the rinse them off first.

Then add them to a medium heat pan to cook with 1 tablespoon olive oil.  Add a pinch of salt and pepper.  Cook for about 2-3 minutes until perfectly pink and cooked through.

Now on to the delicious unusual cooking method of pasta.  In a large stock pan, add your pasta.  Dry, no water.  Brown the pasta over medium high heat for a minute or two.  To develop the flavor of the pasta itself.

Then add in 1 cup at a time chicken broth. Kinda like how you make risotto, adding a bit of liquid until it absorbs.

Continue adding 1 cup at a time until the pasta is perfectly cooked, about 3 cups chicken broth, when pasta is almost done finish off with 1/2 cup white wine.

Once the pasta is done, set aside.

See the pretty color from browning the pasta before.  Oh yum!

Once the shrimp are fulled cooked, remove them from the pan and set aside.

Chop the green onions, garlic and parsley.

Add them to the pan with another tablespoon of olive oil.

Add in chopped olives.  I used black olives, but green would be good too.

Then add in the fresh spinach and tomatoes.

Add in 1/2 cup chicken broth, and 1/4 cup white wine.  Add salt and pepper to taste and cook about 2-3 minutes.

Then add the shrimp back in.

Serve on top of the pasta, with a pinch of Parmesan and fresh parsley.

Enjoy with a glass of white wine, sit on your porch and eat outside tonight.

Print This RecipeShrimp Scampi Pasta

adapted from Greatist

Whole Wheat spaghetti pasta  16 oz
3 1/2 cups chicken broth, divided
1/2 cup white wine, divided
1 lb peeled de-veined shrimp
3 Tablespoons black olives, chopped
2 green onions, chopped
2 Tablespoons parsley, chopped
2-3 cloves garlic, minced
2 cups fresh baby spinach
1 cup halved cherry tomatoes
1/2 cup chicken broth
Parmesan cheese, for serving

In a large stock pot, add pasta with no water.  Brown the pasta over medium high heat for a minute or two, until pasta browns a bit.  Then add in 1 cup of chicken broth.  Stirring in between and only adding more after it absorbs.  Should add about 3 cups, and 1/4 cups white wine.  Once fully cooked, set aside, till serving.

Heat 1 tbsp. olive oil in a frying pan and cook shrimp seasoned with a pinch of salt and pepper for 3 to 5 minutes over medium-high heat.

Remove shrimp and add onions, parsley, olives and garlic.  Cook for 1 minute.

Then add spinach, tomatoes, 1/2 cup chicken broth, and 1/4 cup white wine.

Cover and cook 3 minutes. Stir in shrimp, serve over pasta with a pinch of Parmesan cheese.

366 calories 51 carbs 4 fat 3 sugar  216 sodium 7 fiber per serving.

6 servings per recipe.

I am happy to list this post @
A Southern Fairytale “Mouth Watering Mondays”
Little House, ” Old Fashioned Recipe Exchange”
Balancing Beauty and Bedlam “Tasty Tuesday”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”

Tammi’s Tips Tuesday
Mandy’s Recipe Box, Totally Tasty Tuesday”
Crazy for Crust, “Crazy Sweet Tuesday”
Newlyweds, “Recipe Linky”
Gooseberry Patch, “Recipe Round-up”
Hugs & Cookies, “Wonky Wednesday”
Lady Behind the Curtain, “Cast Party Wednesday”
Crystal & Co., “Share your resources and Solutions“
Life as Mom “Recipe Swap”
A little Nosh, “Tastetastic Thursday”
Miz Helen’s, “Full Plate Thursday”
It’s a Keeper, “It’s a Keeper Thursday”
Friday Foods, “Mom Trends”
Amee’s Savory Dish, “Fit Fridays”
Designs by Gollum “Foodie Friday”
Ann Kroeker “Food on Fridays”>
My Crowded Kitchen, “Fabulous Friday”
Simple Living with Diane, “Foodie Friday”
Around my family Table, “Feed your soul”
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Lady Behind the Curtain » Menu & Party Idea Round Up-Cast Party #39
May 8, 2012 at 8:24 pm
One Pot Spaghetti
July 17, 2012 at 10:30 am

{ 11 comments… read them below or add one }

Mindee@ourfrontdoor May 1, 2012 at 9:47 am

Oh my goodness, that looks DELICIOUS! I’m curious – what is the benefit of cooking the pasta that way?


Sweet Pea Reply:

@Mindee@ourfrontdoor, That would be good to explain that right, lol. I went ahead and added that explanation to the post. Browning the pasta first helps develop the flavors of the whole wheat and then cooking it slow in the chicken broth and wine, just further flavor it. Super yummy!


Rachel May 1, 2012 at 3:56 pm

Yum! This looks so tasty and filling!


Missy Jill (What's Going On Here!?) May 1, 2012 at 4:32 pm

Cool! I’ve never heard of browning pasta. I loved the pictures, so colorful!


LaRae May 2, 2012 at 10:33 am

Love olives but the picture of them cut up like that makes my stomach turn…darn pregnancy! I am totally bringing this recipe up for tomorrow’s dinner though! We are having perfect deck weather and this looks great to go along with a cocktail (for the guys) and a nice cold lemonade for me!


Diane Balch May 4, 2012 at 8:46 am

I love recipes were the pasta is cooked with broth it makes it so much more flavorful. It is Mediterranean Diet Month and I am promoting it on my blog. I would love it if you shared this recipe on my foodie friday party today.


Ann Kroeker May 4, 2012 at 10:46 am

Oh, man, does that look good!! I love everything about it, from the risotto-like preparation of the pasta to the chopped olives in the topping mixture. And of course the “skinny” in the title caught my attention. Wow. Pinning this for sure.


Carla and Michael May 5, 2012 at 11:55 am

Love this dish. No butter and olive oil. I just never thought to try to make scampi without all the fats. Great job, looks fantastic. Have a great week-end


Amee May 7, 2012 at 9:32 am

Love this scampi Jenna!!! You got featured on Fit Inspirations this week and pinned on the Best Food Bloggers Recipe Board! 🙂


Deb May 8, 2012 at 1:06 pm

Oh this looks delicious! I was just staring at 6 quarts of homemade chicken stock in my freezer this morning and wondering what on EARTH I was going to do with it. We’re having this tonight!


Lady Behind the Curtain » Menu & Party Idea Round Up-Cast Party #39 May 8, 2012 at 8:24 pm

[…] Skinny Shrimp Scampi Pasta by Newlyweds […]

Sheryl @ Lady Behind The Curtain May 8, 2012 at 8:28 pm

CONGRATULATIONS!!! Your recipe is being featured today at Menu and Party Idea Round Up from Cast Party Wednesday #39!
Thank you for sharing your recipe with us at Cast Party Wednesday! —Sheryl—


petite.cherie May 9, 2012 at 10:08 am

This WILL be dinner tonight! So thankful to have found your blog. Fairly new to Pinterest, I discovered (or something like that) and discovered a whole new-to-me world of food blogs. Love, love, love shrimp in any form, it’s ingredients we always have on hand: fresh spinach, grape/cherry tomatoes depending on the season, and the rest. And you posted it on my b-day: must be fate. 🙂


One Pot Spaghetti July 17, 2012 at 10:30 am

[…] cooking method: Wait, how is there a better cooking method for spaghetti?!? I found this little gem of a post through Kitchen Tip Tuesday. I had been looking for ways to feed us more homemade chicken broth, […]

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