A touch of lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, MA

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Name: Light and Lemony Scampi Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
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 peel; 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

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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 peel
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

servings

INSTRUCTIONS

See original recipe: http://www.tasteofhome.com/re...

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NOTES

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Light and Lemony Scampi Recipe

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 peel
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 2-3 minutes or until shrimp turn pink. Remove from pan with a slotted spoon.

Add broth, lemon peel, lemon juice, pepper, salt and 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 four bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.

Yield: 4 servings.

Originally published as Light & Lemony Scampi in Taste of Home September/October 2015, p26

Nutritional Facts

1 serving (calculated without cheese) equals 378 calories, 10 g fat (3 g saturated fat), 146 mg cholesterol, 405 mg sodium, 42 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1-1/2 fat.

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Nutrition

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Serving Size: 1 serving (329g)
Recipe Makes: 4 servings

Calories: 89
Calories from Fat: 36 (40%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 97.2mg		3 %
Potassium 241.2mg		6 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 10.3g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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