Simple Sauce for Supper

Shrimp scampi is traditionally a dish made with pasta, butter, lemon, and garlic–heavy on the butter and heavier on the pasta. Our health-ified Shrimp Scampi with Baby Greens and Sorghum recipe is inspired by all the classic flavors of shrimp scampi, but ours is a dairy-free, gluten-free, lightened-up, modified version that includes vitamin-rich veggies and whole grain sorghum to make it a more balanced meal. Our delicately flavored sauce is a combination of garlic, lemon and white wine that is outrageously delicious and deceptively easy to prepare. And when we toss in the succulent shrimp, peppery arugula and sweet tomatoes, we create an elegant supper that tastes anything but simple. We love topping this dish with fragrant parsley for its pops of color, while the garlic, wine, and fresh lemon juice add a beautiful brightness and a heavenly flavor. We serve our saucy “scampi” with sorghum instead of pasta because it provides an abundance of health benefits and is the perfect compliment to the other zesty, bold flavors. Our Shrimp Scampi with Baby Greens and Sorghum recipe promises that simply prepared food can easily create the most delicious culinary delight!

Nutrient Booster: Sorghum + Arugula

Sorghum is an ancient grain that has an abundance of health benefits and is prized for its high nutritional value. This gluten-free grain boasts impressive levels of protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also contains B vitamins, which are needed to help convert food into energy. Research suggests that sorghum consumption may help protect against diabetes and insulin resistance, help manage cholesterol, and may inhibit cancer tumor growth. Sorghum is a versatile grain that is naturally gluten-free. Toss cooked sorghum into soups, salads, stews, and grain bowls or add it to your favorite dishes as a nutritious rice or pasta alternative.

While arugula may look simply like fancy lettuce, don’t be fooled by its beautiful green color. Arugula has a wide range of health benefits and it is teeming with nutrition. Arugula is high in carotenoids, like beta carotene, lutein and zeaxanthin. These carotenoids help promote eye health and protect against macular degeneration. They also help absorb damaging blue light that enters the eye from frequent viewing of laptop screens, televisions, and cell phones. This delicious green has impressive amounts of fiber, vitamins, and minerals and the wide range of nutrients found in its tender leaves also help protect the body from cancer and promote overall good health. Arugula adds flair to salads, can be used as a healthy topping for pizza or sandwiches, blends into smoothies, and when cooked, is a nutrient-packed addition to soups and sauces.

Make Once, Eat Twice

OurShrimp Scampi with Baby Greens and Sorghum is the perfect cook once, eat twice (or thrice) recipe that can create numerous dinner options when you lack numerous dinners ideas. There is no secret to batch cooking–cook once, eat some now and save some for later. Leftover shrimp scampi tastes great when served over spaghetti squash, zucchini zoodles, or your favorite gluten-free pasta. Wrap it in a tortilla for a shrimp scampi taco or top your favorite salad with a protein boost. We love recipes that include both shrimp and sorghum as ingredient combinations–why not let your extra shrimp and sorghum play double duty? Our Kale, Fennel and Sorghum Salad, Grilled Veggie Nourish Bowl, and Sorghum Shrimp Jambalaya recipes are perfectly healthy ways to serve perfectly balanced meals.


5 from 1 vote

Shrimp Scampi with Baby Greens and Sorghum

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound uncooked, medium shrimp, peeled and devained
  • 1/2 cup white wine
  • 3 tablespoons lemon juice
  • 3 cups whole grain sorghum, cooked
  • 1/2 cup sun dried tomatoes, sliced and drained
  • 4.5 ounces baby super green salad blend
  • 1 tablespoons fresh parsely, minced
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon crushed red pepper flakes, to taste


  1. In a large saute pan over medium heat, add olive oil and garlic. Cook until lightly golden, then add shrimp. Cook and stir occasionally until light pink. Add in wine and lemon juice, and mix until combined. Bring to a simmer, then add sorghum, sun-dried tomatoes, and baby greens. Stir until the greens are wilted. Remove pan from heat, and add parsley, lemon zest, and red pepper flakes. Serve warm.

Recipe Notes

Nutrient Analysis:
Serving size: 1 serving Calories: 400 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 40 grams, Sugar: 1 gram, Sodium: 230 milligrams, Fiber: 6 grams, Protein: 30 grams, Cholesterol: 172 milligrams

Disclosure: Triad to Wellness went on an Aero Farms tour and received samples of their greens.

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