Recently I came across a recipe for a lightened version of grilled shrimp scampi in the July 2012 edition of Good Housekeeping magazine. I decided to give it a try.
2 Tbsp. extra virgin olive oil
3 cloves garlic, crushed with press
1/4 tsp. dried oregano
Salt and pepper
2 medium red peppers, seeded and cut into quarters
12 oz. multigrain pasta
12 oz. medium (26 to 30-count) shelled, deveined shrimp
1/4 c. packed fresh parsley leaves, finely chopped
1. Heat large saucepot of water to boiling on high. Prepare grill or grill pan for direct grilling on medium-high.
2. Into large bowl, from lemon, grate all peel and squeeze 3 tablespoons juice. Stir in oil, garlic, oregano, and 1/4 teaspoon freshly ground black pepper; set aside.
3. Grill red peppers 7 to 8 minutes or until crisp tender and lightly charred, turning once. Transfer to cutting board.
4. Add pasta to boiling water. Cook as label directs.
5. Sprinkle 1/4 teaspoon freshly ground black pepper on shrimp. Grill shrimp 2 to 3 minutes or until opaque throughout, turning over once. Transfer shrimp to medium bowl. Add 2 tablespoons of lemon mixture; toss to coat.
6. Chop red peppers; add to large bowl with remaining lemon mixture.
7. Drain pasta; add to bowl with peppers, along with parsley and 1/4 teaspoon salt. Toss until well combined. Serve pasta with shrimp.
(At this point, I adapted the recipe a tiny bit. I steamed broccoli to add as a side.)
(Then I made a bed of the multigrain angel hair pasta and placed the shrimp/pepper/olive oil mixture on top and spread the broccoli around the sides. I omitted the parsley because I did not have it on-hand.)
Dinner is served. We did not even miss the butter from my old recipe!
The Good Housekeeping online recipe for Grilled Shrimp Scampi can be found here.