Shrimp Scampi with Homemade Farro Fettuccine

I recently bought a pasta maker. To say I am obsessed with it is an understatement. The main reason I decided to buy one was because I love the idea of making healthier noodle substitutes…. yes, I know I can buy quinoa pasta and black bean noodles at stores, but they’re not cheap and buying multiple boxes every week really adds up. I also wanted to create even more delicious healthy substitutes that the stores don’t have. One of these new creations is my new farro fettuccine. I SWEAR TO YOU, it tastes SO good. In my humble and completely biased opinion, these noodles have as much flexibility as refined flour noodles, and they have a nice wholesome taste. Simply put, these don’t taste like “healthy” noodles, but they don’t make you feel bloated like refined flour noodles, either.

Ok, you get it. Farro fettuccine is the bomb dot com. You know what else is? Shrimp scampi. Here’s the full recipe of how I skinnified the classic shrimp scampi dish. To be quite transparent, this dish is high in fat. My main swap here is refined flour with the farro, and then I swap regular butter for Ghee and olive oil. For some reason, when I eat Ghee or olive oil, I don’t feel swollen and horrible like I usually do when I eat regular butter and vegetable or canola oil. I’ve done lots of research on this, and Ghee is recommended by many dietitians for a multitude of reasons. However, that doesn’t mean it’s low in calories and fat. (News flash, foods don’t have to be low-cal, low-carb, or low-fat, to be good for you!!!!) Anyway, this recipe is a personal favorite and my boyfriend and I have enjoyed it multiple times and felt like a million bucks afterwards. Instead of falling right to sleep, we feel fueled and energized. I’m 100% team shrimp scampi with farro fettuccine.

I’m finally done talking. Here’s how to make it:

A plate of farro pasta with a butter and garlic white wine sauce, tossed with seared shrimp and spinach

Shrimp Scampi with Homemade Farro Fettuccine

Healthy-ish shrimp scampi sautéd in ghee, white wine and garlic, and tossed with a homemade farro fettuccine. Anyone with a pasta maker can make this easy, fiber-filled fettuccine recipe! All you do is grind up farro grains into a flour, and add egg wash. I also added sautéed spinach to this dish to add an extra healthy element, and make sure I get my veggies with this pasta dish.
Total Time 1 hr 30 mins
Course Main Course
Cuisine Healthy, Italian


  • Pasta maker


  • 1 1/4 cup farro flour grind farro grains in a blender until a fine powder is formed
  • 1/3 cup egg wash
  • 1/4 cup white wine choose a blend with no added sugars
  • 5 cloves garlic minced
  • 2 tbsp olive oil
  • 3 tbsp ghee unsalted
  • 1 cup spinach chopped and sautéed
  • 12-15 large raw shrimp


  • Combine flour and egg wash in a pasta maker to make your noodles. If you don’t have a pasta maker, use your preferred method of making pasta.
  • Once the noodles are complete, boil them in salted water to cook for about 7-10 minutes.
  • In a separate skillet, season your pan with olive oil. Add in garlic and sauté on medium heat until fragrant.
  • Add in white wine and ghee and cook on medium high heat for 1-2 minutes.
  • Add shrimp and sauté one side for 1-2 minutes on medium heat. Flip until evenly cooked on the other side.
  • Add shrimp and sauté one side for 1-2 minutes on medium heat. Flip until evenly cooked on the other side.
  • Plate and enjoy!
Keyword farro fettuccine, farro pasta, healthy shrimp scampi, healthy shrimp scampi pasta recipe, homemade pasta, pasta maker, shrimp scampi recipe

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