Skinny Shrimp Scampi Pasta

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.

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