Taste of Home
Light & Lemony Scampi
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts
Ingredients
-
1 pound uncooked shrimp (26-30 per pound)
-
8 ounces uncooked multigrain angel hair pasta
-
1 tablespoon butter
-
1 tablespoon olive oil
-
2 green onions, thinly sliced
-
4 garlic cloves, minced
-
1/2 cup reduced-sodium chicken broth
-
2 teaspoons grated lemon zest
-
3 tablespoons lemon juice
-
1/2 teaspoon freshly ground pepper
-
1/4 teaspoon salt
-
1/4 teaspoon crushed red pepper flakes
-
1/4 cup minced fresh parsley
-
Grated Parmesan cheese, optional
Directions
-
1.
Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.
-
2.
In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.
-
3.
Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.
-
4.
Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Nutrition Facts
1 serving (calculated without cheese): 378 calories, 10g fat (3g saturated fat), 146mg cholesterol, 405mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1-1/2 fat.
© 2024 RDA Enthusiast Brands, LLC