Assorted veggies, pasta and shrimp create an eye-fetching combination. Linda Lashley of Redgranite, Wisconsin notes, “There’s lots of flavor from garlic and herbs.”
- 6 ounces uncooked angel hair pasta
- 1 small zucchini, quartered and sliced
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 small sweet red pepper, chopped
- 4 garlic cloves, minced
- 1-1/2 pounds uncooked medium shrimp, peeled and deveined
- 1/4 cup reduced-fat butter, cubed
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the zucchini, onion, peppers and garlic until tender.
- Add the shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in the butter, oregano and basil. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.
Originally published as Pepper Shrimp Scampi in Light & Tasty December/January 2006, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Feb. 8, 2011
"Quick and easy. A little bland so I added 1 Tsp roasted red-pepper salad dressing and sprinkled with lemon pepper. Delicious!"