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Shrimp Scampi

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

This recipe can be multiplied by 2, 3.

This recipe does not make very good leftovers. This recipe requires making Roasted Garlic first.

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
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.

Nutrition Facts

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

Calories 371 | Calories from Fat 74

Amount Per Serving (% Daily Value)

Total Fat 8g (13%) | Saturated Fat 2g (10%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 170 mg (57 %) | Sodium 406 mg (17 %)

Total Carbohydrates 45g (15%) | Sugars 0g

Dietary Fiber 5g (19%) | Protein 31g

Vitamin A 20% | Vitamin C 8 % | Calcium 9% | Iron 27%

Vitamin K 20 mcg  | Potassium  355 mg | Magnesium  123 mg