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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"A satisfied customer-we should have him stuffed!"
-Basil Fawlty, Owner, Fawlty Towers

The refrigerator light goes on...

Light spreads have about 8 grams of fat in a tablespoon and there is only about 1.5 grams of saturated fat. The lower fat helps you reduce the fat in your recipes and you can still eat rich tasting sauces. I have had chef friends of mine taste this recipe in a blind taste test against a recipe made with butter and the recipe using the spread actually was preferred more often.

The lower fat also helps those with GERD and for those with reflux who can’t tolerate garlic, roasted garlic may be a good ingredient to try. The roasting concentrates the taste but also mellows the flavor of the garlic.

Pasta shapes

Most pastas are named for their shape. Conchiglie is the Italian word for shells for instance. Others include vermicelli (small grains), orzo (barley), farfalle (butterflies), eliche (spirals), cappelletti (little hats), etc.

Shrimp Scampi

Servings = 4 | Serving size =4 ounces shrimp with 2 ounces pasta

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe also requires making Roasted Garlic

This recipe does not make very good leftovers.

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

3 cloves	roasted garlic
1/4 cup	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/4 tsp	salt
1 Tbsp	Italian parsley (minced)
4 quarts	water
8 ounces	whole wheat angel hair pasta
16 ounces	large shrimp (peeled and deveined)

Peel and then mash three cloves of the roasted garlic with a fork in a small mixing bowl. Add the light spread, salt and minced parsley and blend together well. This is best done at least 2 hours before serving but overnight is fine.

Place the water in a large stockpot over high heat. When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done.

After the pasta has been cooking for about 3 - 4 minutes, place a large nonstick skillet over medium high heat. Add the “scampi butter” and when it melts add the shrimp.

Cook for about 7 – 8 minutes tossing occasionally. Drain the pasta and add it to the pan with the shrimp and toss to coat cooking for about one minute.