This shrimp scampi recipe is packed with bright flavors and healthy greens, and it’s so easy to make, even beginners can join in the fun. Cooking healthy meals doesn’t have to be difficult! If you don’t know how to make prawn scampi, don’t worry. It’s really easy to make homemade scampi sauce!
- 12 ounces, weight fettuccini
- 4 tablespoons Butter
- 1 pound Raw, peeled and deveined shrimp
- 4 cloves Garlic, peeled and chopped
- ⅔ cups Good quality white wine
- 3 ounces, weight Fresh kale, rinsed and drained
- 3 drops Lemon essential oil (diluted in 1/2 tablespoon of olive oil)
- Salt and pepper to taste
- Lemon wedges, to garnish
Start by boiling a pot of salted water for the pasta, then cook it al dente according to the instructions on the package. When done, drain it and set it aside, reserving some of the pasta liquid.
While pasta cooks, heat butter in skillet over medium heat until melted, smells nutty and begins to brown, about 4 to 5 minutes. Add shrimp and stir occasionally for 2 minutes, or until shrimp just start to turn pink. Add the garlic and sauté for 2 more minutes, stirring constantly.
Add the wine to the pan, reduce the heat to medium-low and cook for 3 minutes. Using a slotted spoon, remove the shrimp to a bowl and set aside.
Add the kale to the skillet and immediately stir until it wilts but stays bright green, about 30 seconds to a minute maximum. Remove kale to a separate plate, set aside.
Pour the essential oil mixture over the shrimp. Cover the bowl with a plate and toss several times to coat the shrimp in the essential oil mixture.
Turn off the heat on the pan containing the scampi sauce. Add pasta, kale and shrimp, season with salt and pepper and toss to combine. If needed, add a little pasta liquid to thicken things up a bit. Serve on plates garnished with lemon wedges.