Easy weeknight dinner: one-pot shrimp scampi
Now that Thanksgiving is over, the holiday hustle and bustle is officially here: It’s the most wonderful time…!
The joy of the holidays also brings some hectic days—days when easy, healthy, filling meals will make all the difference to our weight loss (and our sanity!)
This one-pot shrimp scampi is terrific to keep in our back pocket for those crazy days. Shrimp from the freezer, dried pasta from the pantry, and a few produce staples come together in just over 30 minutes for a filling, tasty meal the whole family will love. Now that’s a recipe for putting us into the holiday spirit!
Skillet shrimp scampi
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
1½ lbs. extra-large shrimp, peeled and deveined
12 oz. dry spaghetti
1 pint grape tomatoes, halved lengthwise
1 small onion, thinly sliced
3 garlic cloves, thinly sliced
3 Tbsp. chopped fresh parsley
Pinch red pepper flakes
4½ cups water
2 tsp. grated zest and 1 Tbsp. juice from 1 lemon
A large side salad tossed with fat-free Italian dressing, for serving
- Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Pat the shrimp dry with a paper towel and season with salt and pepper. Add half of the shrimp to the skillet and cook until shrimp are opaque and lightly browned, turning once, 1 to 2 minutes per side. Transfer to a plate and repeat with remaining shrimp.
- Remove the now-empty skillet from the heat and add the spaghetti, tomatoes, onion, garlic, 2 tablespoons parsley, red pepper flakes, and water. Return the skillet to medium-high heat and bring to a simmer. Cook, stirring often, until the spaghetti is tender and the sauce has thickened, 15 to 18 minutes.
- Stir in the reserved shrimp, lemon zest and juice, and remaining 1 tablespoon parsley. Add more water if a looser consistency is preferred, season to taste, and serve with the side salad.