Although pasta isn’t the healthiest, I enjoy this recipe and it is a much healthier option compared to a cream sauce. I enjoy using Barilla pasta or Smart pasta (Catelli) where you get a good amount of fiber with the carbs. If you can limit the amount of carbs and watch the portioning, this is a great week day healthy meal that is quick!
This recipe was adapted from http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe.html
Recipe courtesy of Tyler Florence
Shrimp Scampi with white wine
- 1/2 pound of linguni ( the original recipe calls for 1 pound)
- 4 Tablespoons of Becel light ( original calls for regular butter)
- 4 Tablespoons of extra virgin olive oil
- 2 diced shallots
- 2 cloves of garlic
- pinch of red pepper flakes ( if your taste buds prefer)
- 1 lb of shrimp ( I used 1/2 lb of cooked and peeled prawns from Costco )
- 1/2 cup dry white wine ( Sauvingnon Blanc or Pino Grigio )
- Juice of 1 lemon ( I also grate the outer part of the lemon into the sauce mixture because I love lemon)
- Parsley leaves ( the fresher, the better)
Put a large pot of water on the stove to boil for the pasta . When it has come to the boil, add linguini. Stir and cover. Cook until pasta is almost done and drain the pasta.
While the pasta is cooking, in a large skillet, melt 2 tbsp butter & 2 tblsp olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if you are using) until the shallots are clear in color, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Be careful not to over cook. Remove the shrimp from the pan; set aside. Add wine and lemon juice to the skillet and bring to a boil. Add 2 more tbsp butter and 2 tbsp s oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir and season with salt and pepper. Drizzle more olive oil if you like and serve immediately!
Nutritional information using 1/2 lb linguini and 1/2 lb of prawns (serves 4)
475 Calories, 45g carbs, 22g fat, 23g protein, 2g fiber.
Of course I use the rest of the wine for drinking. My favorite white wine right now is called ” The Ned” and it is a Sauvignon Blanc from Marlborough New Zealand. When researching the wine , I found out it won 2015 best Sauvignon Blanc award. I found this was hard to find in a liqour store, but Costco liqour store has it for $11.99 . The citrusy and crisp taste pairs well with the lemon flavors of the pasta. Enjoy 🙂