It’s adapted from Eating for Life. There’s only two of us and we are on a health track. We both love shrimp scampi – actually garlic and anything sauted is the right mix – like BACON and anything.
We’ve found that the whole-wheat pasta is very good. This is my first foyer into pretend butter in powdered form. I think it worked as the dish is absolutely wonderful. The white wine really makes this dish. I used Vouvouray, may favorite cooking wine. A little expensive but well worth the experience.
My hubby doesn’t care for “cooked” onions in his food. So I use shallots which really cook up so that they blend into the food. The flavor it adds to this dish is masked by the garlic and wine.
Shrimp Scampi Servings 2
- 4 oz uncooked whole-wheat penne pasta
- 1 ½ Tablespoons Extra Light Olive Oil
- 3 cloves garlic, minced
- ½ shallot, minced
- ½ pound frozen shrimp, thawed, peeled and deveined
- 3 Tablespoons Molly McButter
- 3 Tablespoons white wine
- 1/4 teaspoon black pepper
- ½ lemon
- 3 Tablespoons reduced-fat parmesan cheese, grated
- 2 Tablespoons parsley, chopped
Prepare penne pasta according to package directions.
While pasta is cooking add oil to large sauté pan with garlic and shallots. Sauté till garlic and shallots are soft. Add shrimp to skillet and stir about 2 minutes. Add 1 Tablespoon of pretend butter and white wine to the shrimp. Sauté 2 more minutes.
Drain pasta. To the shrimp mixture add pasta and all the remaining ingredients. Toss gently. Serve with a sprinkling of the cheese and lemon. The aroma is lush.