I used to love shrimp scampi, with its rich butter, parsley and garlic sauce. Now I when I look at a scampi recipe, all I see is beautiful seafood drowning in calories.
I still love the flavor combination, though, so I've used it in a new dish. The shrimp is cooked with garlic in olive oil, and a quick pan sauce is made with the addition of white wine. Broccoli lends good color and a flavor of its own. The whole thing is tossed with spaghetti and finished with parsley for a meal balanced in both taste and nutrition. Best of all, it's delicious and no longer a guilty pleasure.
The trick is to not overcook any part of the dish. Steaming the broccoli separately helps achieve that goal. The shrimp finishes in wine, and the cooked broccoli is added just before tossing with the pasta. It's an extra step that's worth the effort.
- 8 ounces dried spaghetti
- 2 tablespoons extra-virgin olive oil
- 3 to 4 medium cloves garlic, minced (about 2 tablespoons)
- 8 ounces broccoli florets, cut into bite-size pieces
- 1 pound large (26- to 30-count) raw shrimp, peeled and deveined
- 2/3 cup dry white wine, such as sauvignon blanc
- 1/8 teaspoon salt
- Freshly ground black pepper
- Leaves from 2 stems of flat-leaf parsley, finely chopped (about 2 tablespoons)
Cook the pasta according to the package directions in a large pot of salted water.
While the pasta is cooking, heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the garlic and reduce the heat to low. Let the garlic cook until it softens but does not brown. Ideally, it will cook for 3 to 4 minutes.
Meanwhile, steam the broccoli in the microwave or on the stove top in a steamer or a covered pot with just a half-inch of boiling water. It should take about 4 to 5 minutes on the stove top.
When the garlic has softened, increase the heat to medium-high and let the pan heat up. Add the shrimp and cook for 2 to 3 minutes, turning the shrimp over until they have lost their raw look. Add the wine, and add the salt. Cook for 3 to 4 minutes; the shrimp will be cooked through and the wine will have reduced by about one-third.
Season with the pepper to taste and add the steamed broccoli pieces; toss to combine.
Drain the pasta, then transfer to a large serving bowl. Add the shrimp mixture and toss to combine. Drizzle the remaining tablespoon of oil over the pasta and sprinkle the parsley on top; serve hot.
From columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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