For a romantic dinner, try this superb shrimp, sauteed in a buttery, garlic and lemon wine sauce. It doesn’t get easier to prepare yet it taste so indulgent. Instead of having to prep the raw shrimp, by deveining and such, I like to use cooked shrimp. It’s so much easier and cooks in minutes! The skinny for each generous serving is 457 calories and 14 grams of fat compared to it’s full fat version at 921 calories and 48g fat! So elegant looking, gourmet and so easy so you’ll have more time for romance. Ahhh…
- 3 ounces spaghetti or angel hair pasta
- 12 cooked jumbo shrimp (~Â¾ pound)
- â cup reduced-fat butter
- Â¼ teaspoon salt
- Freshly ground pepper
- 2 cloves fresh garlic, minced
- 1 cup white wine
- 1 tablespoon fresh lemon juice
- 1 teaspoon all-purpose flour
- Chives or parsley for garnish, optional
- Prepare the pasta according to package directions. Cook the pasta al dente (not overcooked). Drain and set aside.
- While pasta is cooking, melt the butter in a pan. Add the salt, pepper and garlic. Cook for 1 minute. Stir in the white wine and lemon juice. Cook for about 4 minutes or until the mixture is reduced to Â¾ cup.
- Add the flour and whisk until combined. Saute until a little thicken.
- Add in the cooked shrimp and saute until heated through.
- To plate-divide the pasta among two plates. Divide and spoon
- the shrimp scampi on top of the pasta. Garnish with chopped chives or parsley, if desired. Serve immediately.
- Shopping Tip
- Choose cooked, shelled, shrimp that look plump and succulent. Cooked shrimp can be refrigerated air-tight for a few days.
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|Amount Per Serving||%DV|
|Serving Size 212g|
|Recipe makes 2 servings|
|Calories from Fat 12||4%|
|Total Fat 1.38g||2%|
|Saturated Fat 0.27g||1%|
|Trans Fat 0.0g|
|Total Carbs 37.59g||10%|
|Dietary Fiber 1.8g||6%|