Thursday, January 10, 2013

Light & Easy Shrimp Scampi

We love pasta and Italian food in general. Part of creating a healthier home is searching for some recipes that allow us to still enjoy the foods we love. This shrimp scampi recipe has less than 400 calories a serving (please note that the recipe makes only 3 servings). I served it with roasted asparagus and a baby arugula salad, dressed with salt & pepper, olive oil, and lemon juice. So good and very satisfying. I hope you enjoy it as much as we did!
Happy cooking!

Shrimp Scampi Pasta
1/2 box of whole grain pasta (I used barilla plus angel hair and cooked the entire box, still only using half for the recipe, so my toddler could eat some plain for dinner - plus I love cooking extra for his lunches)
2 tsp olive oil
1 lb of shrimp, peeled and de-veined
3 cloves of garlic, minced
1/4 cup dry white wine (I used pinot grigio)
1/2 tsp salt
1/4 tsp ground pepper
pinch of red pepper flakes, to taste
the zest and juice of 1 lemon

Boil the pasta water and cook according to package instructions, being certain to reserve 1 cup of the pasta water at the end (the starchy water helps to create more of a sauce).  Throw the pasta in right before you begin to cook the shrimp, (my package directions said aldente in 6 minutes, if yours is less or longer than adjust when you cook it, but shrimp will cook in about 6 minutes also).  Heat a large frying pan over medium-high heat.  Add the olive oil and shrimp.  Saute for 1 minute.  Add garlic and saute for another minute.  Stir in wine and spices.  Bring to a boil and cook for about 30 seconds before adding the juice of the lemon.  Cook for 1 minute or until shrimp are done.  Add pasta (I usually use tongs and take pasta straight from the water, do not rinse it or the sauce won't stick) and lemon zest and stir over medium heat for 1 min.  Add enough of the pasta water to create a sauce.  I used about 1/2 cup, (start with can always add more but can't take it away).  Turn the heat off and let sit for a few minutes for the flavors to meld.  Stir again before serving to redistribute the sauce. 

This recipe was adapted from

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