Lighten up some of those gourmet recipes

I love Food N2013 Shrimp pasta2etwork 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.

2013 Shrimp pasta1A lighter Rachael Ray’s Butter-Me-Up Scampi Spaghetti

  • 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.

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