This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. […]
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Sometimes there is nothing better than pasta tossed with a little butter and a sprinkle of Parmesan cheese. Add shrimp sauteed in garlic sauce for a light comforting meal.
6 ounces whole wheat pasta
1 tbsp olive oil
3 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
4 tbsp butter, divided
1/4 cup chicken broth
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
1/2 cup reduced-fat Parmesan cheese, grated
2 tbsp fresh parsley, chopped
Prepare pasta according to taste.
Meanwhile, heat oil and garlic in a large skillet over medium heat. Add the shrimp and cook, stirring frequently, until almost pink, about 2 minutes. Add 1 tablespoon butter, lemon juice and broth to shrimp; saute about 2 minutes more.
Place cooked pasta in a large bowl and mix with the remaining 3 tablespoons butter, black pepper and Parmesan cheese. Add cooked shrimp to pasta and mix together. Top with parsley.