Healthy Shrimp Scampi

Our healthier, lighter version has less fat, calories and carbs, and adds nutritious leafy greens.
Recipe courtesy of Chef Linda Duggan


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic - minced
  • 2 large plum tomatoes - chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 1 pound large shrimp - peeled and deveined
  • 1 (5oz) package of Olivia’s Organics Power Greens, Baby Spinach or Baby Kale
  • 2 tablespoons fresh parsley - chopped


  • In a large sauté pan, heat butter and olive oil. Add the garlic, tomatoes and red pepper flakes. Bring to a low boil, lower heat and cook for 5 minutes stirring a few times. Add the wine and lemon juice and continue cooking for another 5 minutes.
  • Season shrimp with salt and pepper and add to pan cooking for 3-5 minutes turning once. Add the greens and continue to cook until wilted and desired tenderness. Season with salt and pepper, top with parsley and serve for a healthy, light meal.

Categories: Power Greens, Spinach, Entree