Light & Lemony Scampi
Prep Time
20 min
Cook Time
15 min
Yield
4 servings.
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
- Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.
- 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.
- 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.
- 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.
