I love Food Network but the salt, fat, and serving size they put into their recipes, along with a dessert at every meal makes me uncomfortable for unsuspecting viewers watching who don’t understand they’re adding a layer of fat to your arteries. They also seem to just shake it off for the sake of the recipe.
Watching and reading through Rachel Ray’s Butter-Me-Up Scampi Bucatini I knew I could lighten it up. It’s the butter peeps, the butter that adds the fat calories.
I switched the pasta to Walmart’s Great Value Whole Wheat Thin Spaghetti. The spaghetti is very much like angel hair pasta. The net carbs (carbs – fiber) are much better than the original non whole wheat brand. I DID NOT USE ONE POUND, but maybe only 1/3rd of the box.
There was far too much lemon for our liking – 2 lemons. I used only one and my husband still felt the taste was a little over the lemon tree. Personally, I loved it. Next time I will probably only use about 2 Tablespoons of fresh lemon.
This remake makes 3 servings.
- 1 pound whole wheat thins spaghetti pasta
- 1 pounds large shrimp, Costco frozen already prepared
- 1 tablespoon seafood seasoning
- 1 lemon, cut 2 slices and juice the remainder
- 1 Tablespoon butter
- 6 cloves of garlic, finely chopped
- 1 teaspoon red pepper flakes
- 1 cup flat leaf Italian parsley, chopped
- 2 tablespoons extra light virgin olive oil
- 1 teaspoon fennel seeds
- 1/2 cup white wine, I used pinot grigio
Bring a medium pot of water to a boil over medium heat. Add the pasta and cook uncovered 6 to 8 minutes.
In a medium size bowl add the shrimp, the seafood seasoning and the 2 slices of lemon, toss.
Heat large skillet with 2 tablespoons of the extra light virgin olive oil and butter over medium-high heat. Add the fennel seeds, garlic, and red pepper flakes. Cook till garlic is tender. Add the shrimp mixture, wine and lemon juice. Cook about 5 to 6 minutes.
Drain the pasta then add it to the shrimp mixture. Toss. Add the chopped parsley and serve.