This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"A satisfied customer-we should have him stuffed!" -Basil Fawlty, Owner, Fawlty Towers
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.
Servings = 4 | Serving size = 4 ounces shrimp with 2 ounces pasta
Cooking Time = 30 Minutes
This recipe can be easily be multiplied but does not make very good leftovers. This recipe also requires making Roasted Garlic.
|3 cloves||roasted garlic|
|1/4 cup||unsalted butter or light spread|
|1 Tbsp||Italian parsley (minced)|
|8 ounces||whole wheat or gluten-free 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 butter, 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. Serve.
Serving size = 4 ounces shrimp with 2 ounces pasta
Servings = 4
Amount Per Serving
|Calories 371||Calories from Fat 74|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 5g||19%|
|Vitamin A 20%||Vitamin C 8%|
|Calcium 9%||Iron 27%|
|Vitamin K 20 mcg||Potassium 355 mg|
|Magnesium 123 mg|