Prizewinning Heart-Healthy Recipes

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Shrimp Vegetable Scampi

Second Prize Winner: Mary Herriage


1 pound large (26-30 count) raw shrimp, cleaned and deveined
1-pound package whole wheat linguine
4 cloves garlic, finely chopped
1 teaspoon + 2 tablespoons olive oil
Pam brand olive oil spray
1 tablespoon + 2 tablespoons I Can't Believe It's Not Butter Spray
1/4 teaspoon sea salt
10-ounce package button mushrooms, sliced
1 large bunch asparagus, chopped into bite-size pieces
Juice of 1/2 lemon, slice remaining lemon
3/4 cup dry white wine (like chardonnay)
1 can small artichoke hearts, quartered
Freshly grated Parmesan cheese


  1. Season cleaned raw shrimp with sea salt. Prepare linguine according to package directions.
  2. Meanwhile, heat large deep skillet over medium-high heat. Spray skillet with generous amount of olive oil spray, add 1 tablespoon spray butter, 1 teaspoon olive oil, and garlic. Add shrimp to pan in a single layer, cook approximately 2 minutes each side until done. Remove shrimp from pan, cover to keep warm.
  3. Add mushrooms to pan, saute until water evaporates. Add 3/4 cup wine and lemon juice, reduce approximately 2 minutes. Add chopped asparagus, cover and steam until fork tender, approximately 5-6 minutes. Add quartered artichoke hearts; heat through.
  4. Return shrimp to pan. Add 2 tablespoons olive oil and 2 tablespoons spray butter; heat through.
  5. Serve shrimp/vegetable mixture over linguine. Garnish with lemon.

Continued on page 3:  Hearty Fish Stew


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