Shrimp Scampi with Broccoli

Prep Time

20 Mins






Diabetic, Gluten-Free, Lactose Free, Denise
Cloves and shallots compliment whole grain noodles tossed with broccoli, fresh shrimp and lemon zest.


4 oz. whole-grain spaghetti (use brown rice pasta if following a gluten-free diet)
3 cups bite-size broccoli florets
1 Tbsp. olive oil
8 oz. medium raw shrimp, peeled and deveined
1 shallot, thinly sliced
2 cloves garlic, minced
Pinch red pepper flakes
1/4 cup dry white wine (or broth)
2 Tbsp. lemon juice
1/2 tsp. lemon zest (optional)
1/4 tsp. black pepper
1/8 tsp. salt


1. Cook the pasta according to package directions. Add the broccoli florets during the last 2 minutes of cooking. Drain.
2. While the pasta is cooking, in a large saute pan, heat the oil over medium heat. Add the shrimp and saute until pink, about 3 to 4 minutes. Remove the shrimp from the pan and set aside.
3. If the pan is very dry, add another 1 tsp. olive oil. Add the shallot, garlic, and red pepper flakes and saute until the shallots are soft but not browned, 2 to 3 minutes. Add the wine and bring to a boil. Add the lemon juice, zest (if using), pepper, and salt.
4. Add the pasta, broccoli, and shrimp to the pan and toss thoroughly with the sauce. Divide evenly into 2 servings.

Nutritional Information

  • Total Fat: 10g
    • Saturated Fat: 1.5g
  • Cholesterol: 170g
  • Sodium: 365g
  • Protein: 36g
  • Total Carbohydrate: 58g
    • DietaryFiber: 8g
    • Sugar: 5g