I forgot to post another recipe Corinne & I tried on our last visit. We didn't use olives because she doesn't like them. I liked this recipe because it didn't have pounds of butter like traditional shrimp scampi recipes.
Shrimp Scampi With Pasta, Spinach, Cherry Tomatoes And Olives
Self Magazine, don't remember the issue
Ingredients:
2 ounces Whole-Grain Angel-Hair Pasta
2 tsp Extra Light Olive Oil
¾ pound Medium Shrimp , shelled
½ tsp Salt
1 Tbsp Finely Chopped Black Olives
1 Tbsp Finely Chopped Parsley
1 clove Garlic , finely chopped
1 cup Fresh Baby Spinach
4 Cherry Tomatoes , halved
¼ cup Low-Sodium Chicken Broth
2 Tbsp White Wine (or use extra broth)
2 Tbsp Lemon Juice
1 Tbsp Reduced-Fat Grated Parmesan
Directions:
For pasta
Cook pasta 1 minute less than directed on package; set aside.
For shrimp
Heat oil in a medium skillet over medium-high heat. Sprinkle shrimp with salt. Cook shrimp until pink, 5 to 6 minutes; transfer to a plate.
For vegetables
Reduce heat to medium; add olives, parsley and garlic. Cook until garlic becomes fragrant but does not brown, 1 to 2 minutes. Add spinach, tomatoes, broth, wine and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Sprinkle with Parmesan.
For pasta
Cook pasta 1 minute less than directed on package; set aside.
For shrimp
Heat oil in a medium skillet over medium-high heat. Sprinkle shrimp with salt. Cook shrimp until pink, 5 to 6 minutes; transfer to a plate.
For vegetables
Reduce heat to medium; add olives, parsley and garlic. Cook until garlic becomes fragrant but does not brown, 1 to 2 minutes. Add spinach, tomatoes, broth, wine and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Sprinkle with Parmesan.
468 calories per serving, 15.8 g fat (2.9 g saturated), 35.6 g carbs, 2.6 g fiber, 42.7 g protein
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