Holiday Meals: Shrimp Scampi

This recipe was put together by the Mayoclinic. The Holidays can be a tough time of the year when it comes to eating healthy. Though you may be trying to eat healthy, lose weight, get back in shape, etc. many others may not be. So, how do you have people over or go to other peoples holiday parties?! You are in luck! Eating healthy doesn’t mean you can’t still enjoy what you eat.  The adjustment in this recipe cuts out the extra  300+ Kcalories and 28g of fat. Share it with the host or make it yourself and bring it along. Have a great weekend and please let us know if the recipe is a hit! The recipe is as follows.

Serves 6 people:

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.

Nutritional analysis per serving

Calories 335 Sodium 405 mg
Total fat 8 g Total carbohydrate 30 g
Saturated fat 1 g Dietary fiber 2 g
Monounsaturated fat 4 g Protein 36 g
Cholesterol 233 mg

 

 

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