This light shrimp scampi pasta is big on flavour and boosted in nutrition with colorful cherry tomatoes and spicy arugula.

Shrimp scampi is traditionally a dish made with shrimp in a lemon-garlic-butter sauce. Our version is similar to the traditional method but uses lightly less butter and gets a boost of flavour, color, and nutrition with cherry tomatoes and arugula. We sourced our shrimp from Charlie's Seafood Market in Saskatoon, Saskatchewan.

DIRECTIONS

1. Cook pasta in a large pot of generously-salted water until al dente, according to package instructions.
2. Meanwhile, heat butter in a large saute pan over medium heat. Add shallot and garlic and saute for 2 minutes.
3. Add shrimp and immediately season with salt and pepper. Continue sauteing the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque.
4. Add the lemon juice and lemon zest, chicken broth, and white wine vinegar to the pan of shrimp. Stir to combine. Let the mixture continue cooking for an additional minute to boil down.
5. When the pasta is finished cooking, drain it and add it back to the pot alongside the olive oil. Then, toss in the arugula, tomatoes, and shrimp mixture and let the mixture sit for one minute to lightly cook the tomatoes and wilt the arugula. 
6. Add the pasta to a bowl and then top each serving with a tablespoon of grated parmesan cheese and an optional squeeze of lemon. Enjoy!

DIETITIAN TIPS

We used classic white spaghetti for this version but you can get creative to boost the fibre by using whole wheat pasta, lentil pasta, or even spaghetti squash.

WE WANNA KNOW!

Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation! If you're looking for more shrimp recipes, try our Easy Shrimp Tacos or Cajun Stew.