Tasty Tuesday

The meal I prepared last night was a hit here at the compound!! So I decided that I would share that recipe with you after all. And before I get to far into the post....I have lost another two pounds.

Shrimp Scampi (with pasta)

Serving Size: 2 (I tripled this recipe to feed our crowd.)
Prep Time: 25 min

INGREDIENTS:

2 portions whole-wheat penne pasta (4oz uncooked)
1 TBSP Olive Oil
3 Cloves garlic, minced
2 portions of raw (thawed) shrimp, peeled and de-veined (about 1/2 lb)
3 tbsp butter (margarine, oleo, etc..your choice. The recipe actually calls for butter buds.)
3 tbsp white wine (I used Rachel Ray's chicken broth instead.)
1/4 tsp ground black pepper
1 lemon, halved
sprinkle of reduced, fat Parmesan cheese, grated
fresh parsley, chopped (I omitted this....basically b/c I forgot to buy it.)

Directions:

Prepare penne pasta according to its package directions.

While the pasta is cooking, heat olive oil and garlic in a wok or large skillet over medium heat.

Add shrimp to the skillet and cook, stirring frequently, until it's almost pink (three-quarters done) this will take two to five minutes depending on the amt of shrimp.

Add 1 tbsp of butter buds (or your choice of butter product) and white wine (here is where I used the chick broth) to the shrimp; saute about five more minutes until shrimp is cooked throughout.

Place cooked pasta in a large mixing bowl and combine it with remainder of the butter and black pepper; mix gently.

Add cooked shrimp to pasta and gently mix together.

Divide into two portions and spoon onto plates. top with squeeze of lemon, Parmesan cheese, and parsley.

Here is where I would insert a picture of the completed dinner....oops...I forgot to take that picture! You will just have to make it to see what the finished product looks like!!! It was a hit...even with a three year old and an eighteen month.