This Creamy Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this easy one-pot soup is the ultimate comfort food. Serve it with crusty bread or a classic grilled cheese for the perfect cozy meal.

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This Creamy Tomato Basil Soup recipe is rich, comforting and full of delicious tomato flavor! Made with sweet San Marzano tomatoes, fresh basil, tender vegetables and just enough cream cheese and half-and-half to make it silky smooth, this easy soup is the ultimate cozy meal. Serve it with crusty bread or warm grilled cheese sandwiches for a simple lunch or dinner the whole family will love.

There is just something so comforting about a warm bowl of homemade tomato soup, especially once the weather starts to cool down. This version has everything you want in a classic creamy tomato basil soup, but it is made without a ton of heavy cream. A small amount of cream cheese, half-and-half and freshly grated Parmesan gives the soup its rich, velvety texture while still allowing the tomato and basil flavors to shine.

Everything comes together in one pot using simple pantry ingredients, and the soup tastes even better the next day. It is perfect for an easy weeknight dinner, a cozy weekend lunch or meal prep for the week.

Why You’ll Love This

• Rich and creamy – cream cheese, half-and-half and Parmesan create a silky, creamy texture without needing a large amount of heavy cream.
• Made in one pot – everything cooks and blends right in the same pot for easy preparation and cleanup.
• Full of vegetables – onion, carrots, garlic and tomatoes add flavor, nutrients and natural sweetness.
• Easy to make – this homemade tomato basil soup requires minimal prep and is ready in under an hour.
• Perfect for meal prep – the flavors become even better after the soup has had time to sit in the refrigerator.
• Freezer-friendly – make a double batch of this fresh tomato basil soup and freeze some for an easy meal later.

Ingredients You’ll Need

• olive oil – used to sauté the onion and carrots and create a flavorful base for the creamy soup. You could also use butter in place of the olive oil.
• yellow onion – adds savory flavor and a touch of natural sweetness. One medium onion should give you approximately 1½ cups once chopped.
• carrots – help balance the acidity of the tomatoes while adding natural sweetness and extra vegetables.
• garlic – freshly minced garlic adds so much flavor to this soup. Three cloves are perfect, but you can add another if you really love garlic.
• tomato paste – deepens the tomato flavor and gives the soup a richer taste. Cooking the tomato paste briefly before adding the liquid helps caramelize it and remove its raw flavor.
• San Marzano tomatoes – whole peeled San Marzano tomatoes have a naturally sweet, rich flavor and lower acidity than many other canned tomatoes. You will need two 28-ounce cans, including all the juices.
• vegetable broth – thins the soup to the perfect consistency while adding extra flavor. I recommend using low-sodium broth so you can control the amount of salt. Chicken broth may also be used if the soup does not need to be vegetarian.
• honey – just one teaspoon helps balance the acidity of the tomatoes without making the soup taste sweet. You could also do a pinch of sugar or maple syrup.
• Italian seasoning – a simple blend of dried herbs complements the tomatoes and fresh basil.
• salt and black pepper – start with the suggested amounts, then taste and adjust after blending the soup.
• fresh basil – fresh basil gives this tomato soup its signature flavor. Be sure to pack the basil leaves lightly when measuring.
• cream cheese – softened cream cheese makes the soup extra smooth and creamy. Cutting it into small cubes helps it blend into the soup more easily.
• half-and-half -adds richness and creates that classic creamy tomato soup texture without using heavy cream.
• parmesan cheese – freshly grated Parmesan melts more smoothly than pre-shredded cheese and adds a delicious savory flavor.

How to Make Creamy Tomato Basil Soup

1. Sauté the veggies. Heat olive oil in a large pot over medium heat on the stove. Add onion and carrots and cook for 6 to 8 minutes, until softened. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
2. Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
3. Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and creamy.
4. Make it creamy. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over low heat for 2 to 3 minutes. Avoid boiling.
5. Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.

Tips for the Best Tomato Basil Soup

• Use good-quality tomatoes. Tomatoes are the star of this recipe, so using high-quality canned San Marzano tomatoes makes a noticeable difference in flavor.
• Cook the tomato paste. Letting the tomato paste cook for about a minute helps caramelize it and intensifies the tomato flavor.
• Soften the cream cheese. Room-temperature cream cheese blends much more easily and is less likely to leave small lumps in the soup.
• Remove the pot from the heat before blending. This makes the soup safer to blend and prevents it from splattering.
• Add the dairy over low heat. Once you add the cream cheese and half-and-half, avoid boiling the soup so the dairy stays smooth.
• Adjust the consistency as needed. If the soup is thicker than you prefer, stir in a splash of additional broth. If it seems too thin, let it simmer uncovered for a few extra minutes before adding the dairy.
• Taste before adding more honey. The carrots and San Marzano tomatoes already provide natural sweetness. The honey is only meant to soften the tomatoes’ acidity, not make the soup sweet.

Recipe Variations

• Make it vegan – use a dairy-free cream cheese, unsweetened plant-based creamer and nutritional yeast in place of the dairy ingredients.
• Use chicken broth – if you do not need the soup to be vegetarian, low-sodium chicken broth works well in place of vegetable broth.
• Add more vegetables – red bell pepper, celery or roasted red peppers would all be delicious additions.
• Make it spicy – add a pinch of crushed red pepper flakes along with the garlic and tomato paste.
• Use heavy cream – for a richer, more traditional tomato bisque-style soup, replace the half-and-half with an equal amount of heavy cream.
• Use dried basil – fresh basil provides the best flavor, but in a pinch, add 1 to 2 teaspoons of dried basil along with the Italian seasoning. Dried basil is more concentrated, so you will need much less.

What to Serve with Tomato Basil Soup

This creamy tomato basil soup is hearty enough for a light meal, but it is even better with something warm and crunchy for dipping. Here are a few of my favorite ways to serve it:

• A classic grilled cheese sandwich
• Toasted sourdough bread or a sliced baguette
• Top with homemade croutons
• Garlic bread or warm dinner rolls
• A simple green salad
• A turkey and cheese sandwich
• A Caesar salad
• Roasted vegetables
• A half sandwich and soup combination for lunch

Prepping and Storage

To Prep Ahead: Chop the onion and carrots and mince the garlic up to two days in advance. Store the vegetables in separate airtight containers in the refrigerator until you are ready to make the soup.

To Store: Allow the soup to cool completely, then transfer it to an airtight container. You can store tomato basil soup in the refrigerator for 4-5 days.

To Reheat: Warm the soup in a saucepan over low to medium-low heat, stirring frequently. Avoid bringing it to a rapid boil because the dairy may separate. Individual portions may also be reheated in the microwave in 30-second intervals, stirring between each interval.

To Freeze: For the smoothest texture, freeze the soup before adding the cream cheese, half-and-half and Parmesan. Store it in a freezer-safe container for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator, reheat gently and add the dairy ingredients just before serving.

Frequently Asked Questions

More Cozy Soup Recipes

• Creamy Broccoli Cheddar Soup
• Easy Chicken Noodle Soup
• Olive Garden-Inspired Minestrone Soup
• Chicken and Wild Rice Soup
• Chicken Tortilla Soup
• Lentil and Sweet Potato Stew
• Detox Immune-Boosting Chicken Soup
• Creamy Tortellini Soup

Hope you all enjoy this Creamy Tomato Basil Soup! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Creamy Tomato Basil Soup

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This Creamy Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this easy one-pot soup is the ultimate comfort food.

Course Main Course

Cuisine American

Keyword creamy tomato basil soup, creamy tomato soup recipe, easy tomato basil soup, healthy tomato soup, homemade tomato soup, San Marzano tomato soup, tomato basil soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 185kcal

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion chopped (about 1 1/2 cups)
• 2 medium carrots peeled and chopped
• 3 cloves garlic minced
• 2 Tbsp tomato paste
• 2 (28 oz) cans whole peeled San Marzano tomatoes
• 2 cups low-sodium vegetable broth
• 1 tsp honey (or pinch of sugar)
• 1 tsp Italian seasoning
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 3/4 cup packed fresh basil leaves
• 1/4 cup cream cheese softened and cubed
• 1/3 cup half and half
• 1/4 cup freshly grated Parmesan cheese

Instructions

• Sauté the veggies. Heat olive oil in a large pot over medium heat on the stove. Add onion and carrots and cook for 6 to 8 minutes, until softened. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
• Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
• Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and creamy.
• Make it creamy. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over low heat for 2 to 3 minutes. Avoid boiling.
• Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.

Nutrition

Serving: 1 1/2 cups | Calories: 185kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 850mg | Fiber: 4g | Sugar: 12g

This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!

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This One Pan Lemon Garlic Orzo with Zucchini and Corn recipe is creamy, bright and packed with fresh summer flavor! Tender orzo is cooked in chicken broth until perfectly creamy, then tossed with golden zucchini, sweet corn, fresh garlic, Parmesan, lemon and plenty of fresh herbs. It’s simple, comforting and the perfect side dish to use up all that seasonal zucchini and corn.

The best part about this parmesan zucchini orzo recipe is that everything comes together right in one skillet! Cooking the orzo directly in the broth gives it an extra creamy, almost risotto-like texture without all the work, while fresh lemon juice and zest keep the dish light and bright. Lightened-up comfort food where leftovers taste better the next day!

Why You’ll Love This

• Fresh summer flavors – zucchini and sweet corn are the stars of this dish, while fresh lemon, basil and parsley add tons of bright fresh flavor.
• Made healthier – this lighter version uses a little half-and-half combined with parmesan to give a rich, creamy texture without needing heavy cream.
• Quick and easy – a great recipe to have on hand on busy weeknights when you want something quick and comforting without spending all night in the kitchen.
• Made in one skillet – aside from briefly transferring the zucchini to a plate, everything cooks in the same skillet for easy prep and cleanup.
• Customizable – add your favorite protein, swap in extra veggies or change up the herbs depending on what you have on hand.

Ingredients You’ll Need

• olive oil – extra virgin olive oil is used to sauté the zucchini and corn until lightly golden and tender. Dividing the oil helps the vegetables brown rather than steam.
• zucchini – you’ll need 2 medium zucchini, thinly sliced into half-moons. Cooking the zucchini separately keeps it tender while preventing it from becoming mushy as the orzo cooks.
• corn – you’ll need about 2 cups of corn kernels. Fresh corn cut straight from the cob is delicious during the summer, but frozen corn works great too.
• orzo – you’ll need 1 1/2 cups of dry orzo pasta. This small, rice-shaped pasta cooks right in the skillet and releases starch as it cooks, helping create that deliciously creamy consistency.
• garlic – freshly minced cloves garlic add plenty of savory flavor and pair perfectly with the lemon and Parmesan.
• chicken broth – low-sodium chicken broth or vegetable broth adds much more flavor than cooking the orzo in water and allows you to control the amount of salt in the finished dish.
• half-and-half – just 1/3 cup makes the orzo extra creamy without making it overly rich. Heavy cream can also be used.
• parmesan cheese – freshly grated Parmesan melts right into the orzo, adding salty, cheesy flavor and an even creamier consistency.
• lemon – both fresh lemon zest and lemon juice are used to give this dish its signature bright, citrusy flavor.
• seasonings – a combination of Italian seasoning, pinch of red pepper flakes, salt and black pepper.
• fresh basil and fresh parsley – fresh herbs are stirred in at the very end so they maintain their bright flavor and color. I like to garnish with additional herbs when serving too. Feel free to mix in extra greens such as baby spinach and kale for a boost of nutrition.

How to Make Lemon Garlic Orzo with Zucchini and Corn

1. Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
2. Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
4. Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
5. Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
6. Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
7. Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, extra lemon zest and a little drizzle of olive oil, if desired.

Variations and Substitutions

• Add protein – turn this into a complete meal by adding grilled or shredded chicken, sautéed shrimp, salmon or Italian chicken sausage.
• Add more veggies – fresh spinach, kale, asparagus, yellow squash, onion, fresh or frozen peas, cherry tomatoes, green beans or bell peppers would all be delicious additions.
• Make it extra creamy – swap the half-and-half for heavy cream for an even richer consistency. You could also swap the parmesan cheese with crumbled feta cheese for even more depth of flavor.
• Add more heat – increase the crushed red pepper chili flakes for a little extra kick or add your favorite hot sauce.
• Make it dairy-free – simply replace the half-and-half with an unsweetened dairy-free milk such as oat milk or a dairy-free cooking cream. Swap the Parmesan for dairy-free Parmesan or nutritional yeast.
• Change up the herbs – fresh dill, fresh mint, chives or fresh thyme would all pair nicely with the lemon and vegetables.

How to Serve

• Grilled chicken – Serve with grilled or baked chicken breasts, this lemon herb grilled chicken or this air fryer chicken breasts for an easy weeknight dinner.
• Salmon – The bright lemon flavors pair perfectly with this garlic butter baked salmon, this hummus crusted salmon or this delicious air-fried salmon.
• Shrimp – Top the orzo with lemon garlic shrimp or grilled shrimp for a quick, protein-packed meal.
• Steak – Serve alongside grilled steak or steak bites for a heartier dinner.
• Add a fresh salad – Pair with a simple green salad, Caesar salad or chopped Mediterranean salad to round out the meal.
• Enjoy it on its own – For a meatless meal, serve a generous bowl topped with extra Parmesan, fresh basil, cracked black pepper and a squeeze of lemon.

Prepping and Storage

• To Store: Let the orzo cool completely, then transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
• To Reheat: Warm the orzo gently in a skillet over medium-low heat or microwave it in short intervals. Add a splash of chicken broth, milk or half-and-half while reheating to loosen the sauce and bring back its creamy consistency.
• To Meal Prep: Portion the orzo into individual airtight containers along with your favorite protein for easy lunches throughout the week. Keep in mind that the zucchini will soften slightly as it sits.
• To Freeze: I don’t recommend freezing this recipe. Both the creamy sauce and zucchini can change texture once frozen and thawed, so this dish is best enjoyed fresh or refrigerated.

Frequently Asked Questions

More Easy Orzo Recipes

• Creamy Chicken Sausage Orzo Skillet
• Lemon Orzo Chicken Soup
• Easy Greek Orzo Salad
• Lemon Arugula Orzo Salad
• Rainbow Orzo Salad

More One Pan Recipes

• One Pan Marry Me Chicken and Gnocchi
• Healthy Cashew Chicken Stir Fry
• Healthy Ground Beef Stroganoff
• Honey Garlic Shrimp Stir Fry
• Healthy Beef and Broccoli
• Mongolian Ground Beef Bowls

Hope you all enjoy this Lemon Garlic Orzo with Zucchini and Corn! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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One Pan Lemon Garlic Orzo with Zucchini and Corn

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This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!

Course Side Dish

Cuisine American

Keyword Lemon Garlic Orzo with Zucchini and Corn

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 290kcal

Ingredients

• 3 Tbsp olive oil divided
• 2 medium zucchini thinly sliced into half-moons
• 2 cups corn fresh or frozen
• 3 cloves garlic minced
• 1 1/2 cups dry orzo
• 2 1/2 cups low-sodium chicken broth
• 1/2 tsp Italian seasoning
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes optional
• 1/3 cup half and half (or heavy cream)
• 1/2 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 2 Tbsp fresh lemon juice, or more to taste
• 2 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley

Instructions

• Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
• Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
• Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
• Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
• Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
• Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
• Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, and extra lemon zest, if desired.

Nutrition

Serving: 1/8th of recipe | Calories: 290kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 415mg | Fiber: 3g | Sugar: 5g

The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

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If you’re looking for a restaurant-quality dinner that’s surprisingly easy to make at home, this Healthy Shrimp Scampi is about to become a new favorite. Tender, juicy shrimp are sautéed with lots of garlic, shallots, fresh lemon, herbs, and just enough butter to create a rich, silky sauce without feeling heavy. Toss everything together with perfectly cooked linguine, a sprinkle of Parmesan, and fresh parsley for an elegant meal that’s ready in about 30 minutes.

Traditional shrimp scampi is often loaded with lots of butter, but this healthier version keeps all of the classic flavors you love while using a lighter combination of olive oil, less butter, and fresh ingredients that let the shrimp truly shine. Shrimp are also naturally low in calories and high in protein so they really make this a balanced dinner the whole family will love.

Why You’ll Love This

• Quick and easy – this whole entire meal easily comes together in just 30 minutes making it fancy enough for entertaining, but convenient for those busy weeknights.
• Healthier – packed with lean protein from the shrimp, fiber-rich whole wheat linguine, less butter, and fresh ingredients for a lighter take on the classic dish.
• Packed with flavor – garlic, shallots, fresh lemon juice, lemon zest, parsley, Parmesan, and white wine create layers of bright, fresh flavor in every bite.
• Customizable – add fresh vegetables, swap the pasta, adjust the spice level, or make it gluten-free with just a few simple changes.
• Great for entertaining –  this skinny shrimp scampi recipe is elegant enough for guests yet simple enough that you won’t be stuck in the kitchen all evening.

Ingredients You’ll Need

• shrimp – large shrimp cook quickly while staying juicy and tender. Buy peeled and deveined shrimp to save prep time. Fresh shrimp or frozen shrimp both work great, just thaw frozen shrimp completely before cooking.
• linguine – I used whole wheat linguine, but you could use spaghetti, angel hair, fettuccine, or you could even use zucchini noodles to keep this low in carbs.
• olive oil + butter – using both olive oil and butter gives you the best of both worlds. Olive oil keeps the dish lighter while butter adds the rich flavor that makes shrimp scampi so irresistible.
• shallots – provide a delicate sweetness that’s milder than onions and pairs perfectly with seafood.
• garlic – fresh garlic is essential here. Since garlic is the star flavor of shrimp scampi, freshly minced cloves provide the boldest flavor.
• chicken broth – adds depth while helping create a silky sauce without relying entirely on butter. You could also use chicken stock or vegetable broth.
• dry white wine – a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay adds acidity and complexity that balances the richness of the butter.
• fresh lemon – you’ll use both the zest and juice to brighten the entire dish. Fresh lemon makes all the difference!
• parmesan cheese – freshly grated Parmesan melts perfectly into the sauce and adds a subtle salty, nutty flavor.
• fresh parsley –  chopped fresh parsley adds color, freshness, and the perfect finishing touch. You could also add in other herbs such as fresh thyme
• red pepper flakes – just enough chili flakes to give the sauce a subtle kick without making it overly spicy.
• salt + black pepper – needed to season the shrimp and enhance all the flavors.

How to Make Healthy Shrimp Scampi

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
2. Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
3. Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
4. Cook the shrimp. Add the shrimp in a single layer and cook on medium-high heat for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
5. Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
6. Toss everything together. Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
7. Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Tips for the Best Healthy Shrimp Scampi

• Pat the shrimp dry before cooking – excess moisture prevents the shrimp from searing properly and can water down the sauce.
• Don’t overcook the shrimp – shrimp cook incredibly fast. As soon as they turn pink and curl into a loose “C” shape, they’re done. Overcooked shrimp become rubbery.
• Reserve plenty of pasta water – the starchy pasta water is the secret to creating a silky, restaurant-quality sauce that perfectly coats the noodles.
• Use freshly minced garlic – jarred garlic won’t provide the same bold, fresh flavor that makes shrimp scampi so delicious.
• Fresh lemon is a must – both the juice and zest add brightness that bottled lemon juice simply can’t replicate.
• Grate your own Parmesan – freshly grated Parmesan melts smoothly into the sauce, while pre-shredded cheese can leave it grainy.
• Cook the pasta just until al dente – the noodles will continue cooking slightly when tossed with the hot sauce.
• Choose quality shrimp – wild-caught shrimp often have the best flavor, but any good-quality shrimp will work well.
• Simmer the sauce gently – a gentle simmer allows the wine to reduce while keeping the sauce light and balanced.
• Serve immediately – shrimp scampi is at its absolute best fresh off the stove while the sauce is silky and the shrimp are perfectly tender.

Variations and Substitutions

• Make it gluten-free – to make this gluten-free, you can easily substitute your favorite gluten-free pasta.
• Use zucchini noodles – for a lower-carb option that is more veggie forward, replace all or half of the linguine with zucchini noodles using a spiralizer.
• Add veggies – stir in fresh spinach, asparagus, cherry tomatoes, broccoli, zucchini, peas, or mushrooms for extra nutrition and color.
• Swap the protein – scallops, chicken breast, salmon, or even chunks of lobster work beautifully with this same garlic lemon sauce.
• Skip the wine – some people don’t like to cook with alcohol so feel free to replace the white wine with additional chicken broth plus an extra squeeze of lemon juice.
• Increase the heat – add extra crushed red pepper flakes or a pinch of cayenne for a spicier version.
• Try fresh herbs – basil, chives, thyme, or oregano all pair nicely with the garlic lemon flavors.

What to Serve with Healthy Shrimp Scampi

• Fresh salad – serve shrimp scampi with this healthier Caesar salad, simple mixed greens, a Mediterranean chopped salad or this lemon arugula salad.
• Vegetable side dish – this dish pairs great with roasted asparagus, garlicky green beans, roasted broccoli, sautéed spinach, garlic parmesan brussels sprouts, or zucchini and summer squash.
• Crusty bread – you’ll definitely want something to soak up every last drop of this buttery garlic lemon sauce! Try warm whole grain bread, garlic, bread, crusty sourdough, rustic Italian bread or homemade dinner rolls.
• Skip the pasta – for a lighter, low carb meal, skip the pasta and serve the shrimp and sauce over zucchini noodles, spaghetti squash, cauliflower rice, steamed broccoli, roasted cauliflower or sautéed spinach or kale.

Frequently Asked Questions

Prepping and Storage

• To Store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days.
• To Reheat: Warm gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. Avoid overheating, as shrimp can become rubbery.
• To Freeze: While you can freeze shrimp scampi for up to 2 months, the pasta may soften after thawing. For best results, freeze only the shrimp and sauce, then prepare fresh pasta when ready to serve.

More Healthy Shrimp Recipes

• Lemon Garlic Shrimp with Chickpeas
• Honey Garlic Shrimp Stir Fry
• Sheet Pan Shrimp Fajitas
• Sheet Pan Lemon Garlic Shrimp and Asparagus
• Crispy Air Fryer Coconut Shrimp

More Easy One Pan Recipes

• One Pan Marry Me Chicken and Gnocchi
• Creamy Chicken Sausage Orzo Skillet
• Chicken Egg Roll in a Bowl
• Asian Ground Turkey and Green Bean Stir Fry
• Healthy Cashew Chicken Stir Fry
• Firecracker Chicken Stir Fry

Hope you all enjoy this Easy Healthy Shrimp Scampi! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Shrimp Scampi

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The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

Course Main Course

Cuisine American, Italian

Keyword Healthy Shrimp Scampi

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 425kcal

Ingredients

• 12 oz linguine noodles
• 1 1/2 lbs large shrimp peeled and deveined
• 1/2 tsp each salt + pepper
• 1/4 tsp paprika
• 3 Tbsp salted butter
• 2 Tbsp olive oil
• 2 medium shallots finely shopped
• 6 cloves garlic minced
• 1/2 tsp crushed red pepper flakes
• 1/3 cup chicken broth
• 1/4 cup dry white wine
• 1 large lemon, juice + zest (about 3 Tbsp juice)
• 2 Tbsp fresh parsley finely chopped
• 2 Tbsp freshly grated parmesan cheese

Instructions

• Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
• Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
• Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
• Cook the shrimp. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
• Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
• Toss everything together. Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
• Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Nutrition

Serving: 1/6th of recipe | Calories: 425kcal | Carbohydrates: 36g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 235mg | Sodium: 520mg | Fiber: 6g | Sugar: 3g