Shrimp Scampi Stir-Fry

By carvalhohm

Ingredients

• 3 Tbsp white wine
• 1/2 tsp cornstarch
• 2 Tbsp peanut oil
• 2 Tbsp minced garlic
• 1/4 tsp crushed red pepper flakes
• 1 lb large shrimp, peeled and deveined
• 1 cup 1/4-inch-thick slices zucchini
• 1 cup 1/4-inch-thick slices yellow summer squash
• 1 cup cherry tomatoes, halved
• 2 tsp capers, rinsed and drained
• 1/2 tsp table salt
• 1/4 cup chopped basil

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

In a small bowl, combine wine and cornstarch.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, add garlic and red pepper flakes and stir-fry 10 seconds or until fragrant. Push garlic mixture to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating garlic mixture, until shrimp is lightly browned but not cooked through.

Swirl in remaining 1 tablespoon oil. Add zucchini, summer squash, tomatoes, capers and salt, and stir-fry 1 minute. Swirl in wine mixture and stir-fry 1 minute or until shrimp is just cooked and vegetables are crisp-tender. Stir in basil.

Yields 1 cup per serving.

Makes 4 servings
WW PointsPlus® value: 5 per serving