I love the tangy flavors in this dish. The lemon, capers, and garlic make it particularly craveable. Unlike many scampi dishes which are heavy on the oil, the recipe I use calls for just a little oil to cook the onions and broccoli. Since we were feeling indulgent we added some butter to the sauce at the end. Here’s the recipe I use.

Light Shrimp Scampi

Serves 2

4 ounces pasta or 1 cup cooked rice

2 teaspoons olive oil

1 shallot, thinly sliced

2 garlic cloves, minced

Pinch of crushed red pepper

12 large shrimp, peeled and deveined (21-25 count)

Salt to taste

¼ low-sodium chicken broth

¼ cup dry white wine

1 tablespoon lemon juice or to taste

6 pitted and chopped olives or 2 tablespoons of capers

3 tablespoons chopped Italian parsley

½ tablespoon grated lemon zest

2 teaspoons butter (optional)

Cook the pasta or rice according to package direction. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper flakes. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt and cook over medium high heat turning occasionally until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives or capers. Bring to a boil and cook for 1 minute and then reduce the heat to medium. Add the parsley, the zest, and the optional butter stirring to coat the shrimp and remove from heat. Plate the shrimp on the rice or pasta and drizzle the remaining sauce over.

Serve in bowls.