Shrimp Scampi with Linguine
Ingredients
- Olive oil -2 tsp
- Garlic- 6 medium clove(s), minced
- Dried oregano- 1 tsp
- Uncooked shrimp- 1 pound(s), medium, peeled and deveined
- Table wine- ¼ cup(s), dry white or vermouth
- Cornstarch- 2 tsp
- Reduced-sodium chicken broth-¾ cup(s)
- Table salt- ¾ tsp, or to taste
- Black pepper- ⅛ tsp, or to taste
- Uncooked linguini- 8 oz, cooked and kept hot
- Fresh parsley-¼ cup(s), fresh, chopped
- Basil- 2 Tbsp, fresh, thinly sliced
- Lemon wedge(s)-4 wedge(s)
Instructions
- Heat the oil in a large skillet over medium-high heat; add the garlic and sauté for 1 minute. Add the oregano and stir to coat. Add the shrimp and sauté until it’s bright pink, stirring frequently, about 3 minutes. Add the wine and simmer for 1 minute.
- In a small cup, whisk the cornstarch and the chicken broth until they’re blended; add this mixture to the skillet and simmer for 2 minutes, until the sauce thickens. Season to taste with salt and pepper.
- Transfer the cooked linguini to four individual shallow bowls and spoon the shrimp and sauce over top; sprinkle with the parsley and basil. Serve with lemon wedges.
- Per serving: About 1 1/3 cups of pasta, 1/4 cup of sauce, and 3 ounces of shrimp.
- 8 weight watcher points
