Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
|
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), about 10 to 12 minutes,
or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat
in a large saucepan. Add the shrimp and cook for about 3
minutes. Turn the shrimp and cook until pink and opaque
throughout, about 2 minutes longer. Transfer to a bowl and keep
warm.
Add the garlic and shallots to the saucepan and cook until
fragrant, about 10 seconds. Add the lemon juice, brandy or
sherry if desired, parsley, salt and pepper. Remove the saucepan
from the heat and add the margarine and cooked shrimp. Toss
to coat with the sauce.Divide the pasta among warmed
individual bowls. Top each serving with shrimp sauce and serve
immediately.
|
Dietitian's tip-
Traditionally, scampi refers to large shrimp that have been
covered in garlic oil or butter and broiled. Here the shrimp are
sauteed in a small amount of olive oil and tossed together with
shallots, lemon juice and brandy or sherry. Served over pasta,
this lighter version cuts out 325 calories and 28 grams of fat per
serving.
|