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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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To download this recipe as a free PDF, click here.
~ Cleo Coyle, author of
The Coffeehouse Mysteries
☕ Cleo Coyle's
Lighter Shrimp Scampi
Serves 4
Lighter Shrimp Scampi
Serves 4
Ingredients:
16 ounces spaghetti or angel hair (see my note)*
5 tablespoons olive oil
6-8 cloves garlic, roughly chopped
1 tablespoon butter
1/2 cup chopped fresh parsley (or 1/4 cup dried, but fresh tastes better!)
1/4 cup Italian seasoned breadcrumbs (optional)
1/2 teaspoon oregano
*Note: To lower calories and carbs even more, choose low-carb noodles or swap the pasta for zoodles. You can also leave out the seasoned breadcrumbs and consider adding a sprinkling of Italian dried spice mix instead.
(Optional finishers) Freshly ground pepper; a quick squeeze of fresh lemon wedge or a bit of lemon zest grated over the top; sea salt; or freshly grated Pecorino Romano or Parmigiano-Reggiano.
Directions:
(1) First clean and peel your shrimp. If you are using frozen shrimp, defrost the shrimp first. Then make your pasta according to the package directions. I like angel hair but any pasta will work. To make this dish even more healthy, try spinach, whole wheat, or a specialty pasta with a low glycemic index. Drain well and set aside.
(2) Warm olive oil in a large skillet over medium heat. Throw in the chopped garlic cloves and saute for a minute or two. Toss in your shrimp. In 3 to 5 minutes, when they turn pink, stop the cooking. Do not overcook or shrimp will be tough and rubbery. Leave the oil in the pan but take out the shrimp and the garlic and set aside.
(3) Add the butter to the pan. When the butter melts, add your drained pasta, rolling around to coat well with the oil and butter. Toss in the Italian seasoned breadcrumbs, parsley, and oregano, and put your shrimp back into the pan to warm again.
(4) There is no need to add the chunks of garlic back in because by now the garlic has imparted its flavor to the oil. However, if you really like garlic (as we do), then throw it back in there, baby! Toss all ingredients together and serve.
Finish: Although there is much debate about whether to serve seafood pasta dishes with cheese, Marc and I enjoy grating Pecorino Romano over the top. Freshly ground pepper is also nice on this dish and/or a squeeze of lemon.
Eat (and read) with joy!
~ Cleo Coyle
A "Best Book of 2018!"
1/2 teaspoon oregano
*Note: To lower calories and carbs even more, choose low-carb noodles or swap the pasta for zoodles. You can also leave out the seasoned breadcrumbs and consider adding a sprinkling of Italian dried spice mix instead.
Directions:
(1) First clean and peel your shrimp. If you are using frozen shrimp, defrost the shrimp first. Then make your pasta according to the package directions. I like angel hair but any pasta will work. To make this dish even more healthy, try spinach, whole wheat, or a specialty pasta with a low glycemic index. Drain well and set aside.
(2) Warm olive oil in a large skillet over medium heat. Throw in the chopped garlic cloves and saute for a minute or two. Toss in your shrimp. In 3 to 5 minutes, when they turn pink, stop the cooking. Do not overcook or shrimp will be tough and rubbery. Leave the oil in the pan but take out the shrimp and the garlic and set aside.
(3) Add the butter to the pan. When the butter melts, add your drained pasta, rolling around to coat well with the oil and butter. Toss in the Italian seasoned breadcrumbs, parsley, and oregano, and put your shrimp back into the pan to warm again.
(4) There is no need to add the chunks of garlic back in because by now the garlic has imparted its flavor to the oil. However, if you really like garlic (as we do), then throw it back in there, baby! Toss all ingredients together and serve.
Finish: Although there is much debate about whether to serve seafood pasta dishes with cheese, Marc and I enjoy grating Pecorino Romano over the top. Freshly ground pepper is also nice on this dish and/or a squeeze of lemon.
☕
Eat (and read) with joy!
~ Cleo Coyle
5 Best of Year Lists!
👇
5 Best of Year Lists!
☕
Now in paperback!
Now in paperback!
Amazon * B&N
*
IndieBound * BAM
"A gripping and entertaining mystery"
--Library Journal (Starred Review)
*
"Penetrating insights" --Kirkus Reviews
*
"Sure to delight" --Publishers Weekly
🍴
Our culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, click here.
Click for Free Recipe Guide
to Shot in the Dark.
"A gripping and entertaining mystery"
--Library Journal (Starred Review)
*
"Penetrating insights" --Kirkus Reviews
*
"Sure to delight" --Publishers Weekly
🍴
Our culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, click here.
25 delicious recipes! To get the
Free Recipe Guide, click here.
|
| Click for Free Recipe Guide to Shot in the Dark. |
A "Best Book of 2018!"
*
~ Suspense Magazine
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review