Shrimp Scampi with Farro Fettuccine
I recently bought a pasta maker. To say I am obsessed with it is an understatement. The main reason I decided to buy one was because I love the idea of making healthier noodle substitutes…. yes, I know I can buy quinoa pasta and black bean noodles at stores, but they’re not cheap and buying multiple boxes every week really adds up. I also wanted to create even more delicious healthy substitutes that the stores don’t have. One of these new creations is my new farro fettuccine. I SWEAR TO YOU, it tastes SO good. In my humble and completely biased opinion, these noodles have as much flexibility as refined flour noodles, and they have a nice wholesome taste. Simply put, these don’t taste like “healthy” noodles, but they don’t make you feel bloated like refined flour noodles, either.
Ok, you get it. Farro fettuccine is the bomb dot com. You know what else is? Shrimp scampi. Here’s the full recipe of how I skinnified the classic shrimp scampi dish. To be quite transparent, this dish is high in fat. My main swap here is refined flour with the farro, and then I swap regular butter for Ghee and olive oil. For some reason, when I eat Ghee or olive oil, I don’t feel swollen and horrible like I usually do when I eat regular butter and vegetable or canola oil. I’ve done lots of research on this, and Ghee is recommended by many dietitians for a multitude of reasons. However, that doesn’t mean it’s low in calories and fat. (News flash, foods don’t have to be low-cal, low-carb, or low-fat, to be good for you!!!!) Anyway, this recipe is a personal favorite and my boyfriend and I have enjoyed it multiple times and felt like a million bucks afterwards. Instead of falling right to sleep, we feel fueled and energized. I’m 100% team shrimp scampi with farro fettuccine.
I’m finally done talking. Here’s how to make it:
1 1/4 cups farro flour (you can just buy farro and grind it into a flour)
1/3 cup egg wash
1/4 cup white wine (optional, choose a blend with no added sugars)
1 tablespoon minced garlic ( or to taste)
2 tablespoons olive oil
3 tablespoons ghee
1 cup chopped cooked spinach (or use however much you want)
12-15 large raw shrimp
Combine flour and egg wash in a pasta maker to make your noodles. If you don’t have a pasta maker, use your preferred method of making pasta.
Once the noodles are complete, boil them in water to cook for about 7-10 minutes.
In a separate skillet, season your pan with olive oil. Add in garlic and sauté on medium heat until fragrant.
Add in white wine and ghee and cook on medium high heat for 1-2 minutes.
Add shrimp and sauté one side for 1-2 minutes on medium heat. Flip until evenly cooked on the other side.
Switch to low heat and mix in cooked spinach. Put cooked pasta into the skillet and combine with the shrimp, spinach and white wine sauce.
Plate and ejoy!