Once upon a time, when we weren’t married and didn’t own a home, the husband (previously “the boyfriend”) and I would spend time at each others residences. I lived in an apartment and he shared a house with 2 other guys, which was surprisingly way cleaner than you would ever imagine.
So, I loved going over there and cooking! We’d rotate weeks – particularly when our favorite show “24” came on each Monday night. It was fun – I loved that he could cook. And as I said before, he loved that about me as well – in fact, I think that’s how I tricked him into marrying me! 😉
We were craving something with seafood and pasta one night – but something that just tasted light and was easy. So, I introduced him to Shrimp Scampi. Now, back then – we were okay loading up on the pasta and the butter. Obviously, that’s not so WW friendly. But have no fear my followers (or people who I guilt into coming here by posting my recipes on Facebook!) – this one was easy to lighten up. And it’s easy to make. And, of course, it’s totally delicious.
Shrimp Scampi (serves 2)
8 oz. cooked shrimp, tails removed
4 oz. whole wheat spaghetti
2 Tbsp. reduced-calorie margarine
2 tsp. olive oil
1 clove minced garlic
Lemons – (1/2 of one lemon zested, 1/2 Tbsp. juice, 1/2 a lemon sliced)
2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
2 Tbsp. parsley
Bring water to a boil in a medium saucepan for the pasta. Add pasta to water and cook according to directions.
Melt butter and olive oil in a medium skillet and add garlic. Stir until melted and cook about 1 minute.
Remove tails from shrimp and pat dry. Add to skillet along with salt and pepper. Cook about 3 minutes, then flip and cook an additional 3-4 minutes until cooked through.
On the side, prepare your lemon zest. I find it’s easiest to zest over wax paper. I have to say that my zester is my favorite kitchen gadget – you just move it back and forth over the lemon and collect the zest on the wax paper.
When shrimp are done cooking, remove from heat and add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.
Drain cooked pasta and add back to pot. Pour shrimp and sauce over pasta and toss to coat.
And voila, dinner is done in less than 30 minutes! Goes great with some crusty bread or a crisp salad.
Thanks for reading!