Memories and healthy recipes for your dinner table.
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. …
Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ. Source: …
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.
Growing up, we never had salmon at our house. So, I never knew the fish existed until I attended a family reunion when I was a teenager. I had an Uncle who brought salmon he caught in Alaska. I have tried salmon prepared a variety …