Scampi | cookingonthebrightside

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.