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5 from 1 vote

Easy Healthy Shrimp Scampi

This Easy Healthy Shrimp Scampi is a delicious and healthy weeknight meal featuring fresh shrimp, pasta and veggies in a light-tasting garlic cream sauce!
Course Dinner, Main Course
Cuisine American, Italian, Seafood, Weeknight Meal
Keyword Easy Healthy Shrimp Scampi, Easy weeknight meal, Shrimp Scampi Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 381kcal
Author Chrissie (thebusybaker.ca)


  • one large handful of plain or whole-grain spaghetti noodles enough to serve 6, and salted water for boiling
  • 2 tsp olive oil
  • 2 tsp butter
  • 5 garlic cloves, pressed
  • 24-30 large shrimp
  • 1/4 tsp chili flakes more if you like it spicy
  • 1/4 tsp paprika
  • a dash of freshly cracked pepper (optional)
  • 1/4 cup white wine
  • 1/4 cup whole milk, condensed milk (unsweetened), or use oat cream or coconut cream for a dairy-free option
  • 1 cup cherry or grape tomatoes halved
  • 1-2 cups fresh spinach
  • fresh flat-leafed parsley for garnish optional


  • Start by setting a large pot of water to boil over high heat. Since you'll be using this water to cook the spaghetti noodles, it's important to salt the water generously. I've heard it said that the pasta water should taste like the sea, so I use a few good pinches of salt and it always works well.
  • When your pasta water has boiled, add the spaghetti and boil it according to the package directions until it's done to your liking (we like ours al dente).
  • While the pasta cooks, set a large skillet over medium high heat. Once the pan is hot, add the olive oil and butter and once it heats up add the chopped garlic. Saute the garlic for about a minute and then add the shrimp, along with the chili flakes and the paprika.
  • Once the shrimp begins to turn pink, move it around in the pan with the garlic, red pepper flakes, paprika and pepper for another minute or two.
  • Add the wine to the pan and stir the shrimp in it briefly before turning the heat to low and covering the pan.
  • Let the shrimp simmer in the wine for about 3-4 minutes or until the shrimp is completely pink and cooked through (check it every minute or two to be sure the shrimp doesn't over-cook).
  • Once the shrimp is done, turn off the heat and add the whole milk (or whatever cream-base you're using) and stir briefly before letting the shrimp rest in the sauce for several minutes.
  • By this time, your spaghetti should be done. Drain it (don't rinse it!!) and add it to the pan with the shrimp and sauce, along with the spinach and the cherry tomatoes.
  • Toss everything together well until the spaghetti is coated in the sauce and the tomatoes, spinach and shrimp are dispersed throughout. Cover the pan and let it sit off the heat for 2-3 minutes to give the spinach a chance to wilt slightly.
  • Right before you serve, garnish with some chopped fresh parsley and you've got a fresh and healthy restaurant-worthy meal!



This recipe is easily made dairy-free by substituting the butter for vegan butter and using a dairy-free cream option instead of the whole milk or condensed milk the recipe calls for. Our favourites are coconut cream or oat cream (condensed oat milk).


Serving: 1serving | Calories: 381kcal | Carbohydrates: 65g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 214mg | Potassium: 136mg | Fiber: 3g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg