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.
Applesauce
The Bran Muffin recipe
is one of the few baking recipes that I feel applesauce works well. Many
recipes use applesauce to replace fat. However, because fat helps trap
the air released by leavening agents (in this case the baking powder),
using applesauce results in a denser and moister recipe. I like these muffins
for that reason but notice that there is still use of an egg and grapeseed
oil; the recipe doesn’t rely solely on the applesauce.
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.
Nutrition Facts
Serving size = 4 ounces shrimp with 2 ounces pasta
