A surprisingly light dish for possessing so much buttery goodness, Shrimp Scampi is always a household staple. It’s delicious, but can also be made in about 15 min (which in my book is a fantastic combination). However, with all that buttery goodness also comes a lot of fat, calories, and everything associated. Although traditionally served over linguine, I found that if I served it over something a little heartier, like Risotto, I could cut back on some of the superfluous calories without any compromise on flavor.
light drizzle of olive oil
1 garlic clove, minced
1C. Arborio Rice
about 32oz. of good, low sodium chicken stock (maybe I’m just a control freak, but I like to
control the saltiness on my own)
2T. olive oil (extra virgin)
Juice of 2-3 lemons
3-4 garlic cloves, minced
handful of fresh parley
1lb. uncooked, pealed shrimp
fresh ground pepper
In a med. size pot, drizzle oil, and add rice and garlic. Cook, stirring occasionally, till lightly browned. Adding 1/2 C. of the chicken stock & continue to stir every so often until most of the liquid has been absorbed. Add another 1/2C. stock and repeat until the rice is soft, supple, and so creamy you would swear there was dairy in it. If it still needs more liquid, you can add either water (or stock if you have more).
Over med. heat in a med. size skillet pan, melt the butter and oil together. Add the garlic and shrimp and cook 1-2 min on each side until pink. Add the lemon juice and season with pepper (or salt) to taste. Sprinkle with parsley.