This version of the classic scampi swaps heavy salt and wine for a burst of fresh lemon and extra garlic. Serving it over white pasta or white rice is actually preferred for a kidney-friendly diet, as whole grains are much higher in phosphorus and potassium.
Yields: 2 servings
Prep time: 10 minutes
Cook time: 5-7 minutes
Ingredients
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1/2 lb large shrimp, peeled and deveined (fresh or frozen/thawed)
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1 tbsp olive oil
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3 cloves garlic, minced
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1/2 tsp red pepper flakes (optional, for heat)
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2 tbsp fresh lemon juice
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1 tsp lemon zest
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2 tbsp fresh parsley, chopped
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2 cups cooked white linguine (or cauliflower rice for a lower-carb option)
Instructions
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Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant—be careful not to burn the garlic!
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Cook Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until they turn pink and opaque.
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Brighten it Up: Stir in the lemon juice and lemon zest. Toss the shrimp to coat them in the “sauce” created by the oil and citrus.
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Combine: Add the cooked pasta (or cauliflower rice) directly to the pan. Toss everything together for 1 minute so the pasta absorbs the garlic-lemon flavor.
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Garnish: Remove from heat and stir in the fresh parsley.
Why it’s Great for you ?
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Low Potassium: Shrimp is very low in potassium compared to other proteins.
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White over Wheat: For those watching phosphorus, refined grains (white pasta/rice) are often recommended over whole wheat versions.
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Salt-Free Punch: The combination of lemon zest and red pepper flakes provides a “bite” that makes you forget there’s no added salt.