Lemon Pepper Shrimp Scampi
- 2 cup uncooked whole wheat pasta
- 2 Tbsp. butter, divided
- 1 lb. peeled and deveined jumbo shrimp
- 2 tsp. garlic, minced
- Juice of 1 lemon
- 2 Tbsp. flat-leaf Italian parsley, chopped, plus extra for garnish
- ¼ tsp. red pepper flakes, optional
- Salt, to taste
- Black pepper, to taste
Directions1. Cook pasta according to package directions. Once done, drain and set aside. 1. While pasta cooks, melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Add half of the shrimp to the pan and saute 2 minutes per side or until done. Transfer shrimp to a plate. Melt 1 tsp. butter in pan. Add remaining shrimp to the pan and saute 2 minutes per side or until done. Transfer to plate. 1. Melt remaining 2 tsp. butter in the now empty pan. Add garlic and cook 30 seconds, stirring constantly. Stir in cooked pasta, lemon juice, parsley and red pepper flakes. Top with cooked shrimp. Season with salt and pepper, top with optional parsley and serve.
For gluten free: Use gluten free pasta in place of whole wheat pasta.
Calories 410, Total Fat 8g (Saturated 4g, Trans 0g), Cholesterol 290mg, Sodium 500mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 0g), Protein 41g, Vitamin A 6%, Vitamin C 10%, Calcium 10%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Summer Winter New Year's European 20 Minute Meal Fall Spring Special Occasion