We L.O.V.E. this dish in our home. It tastes light and fresh, but is also filling. I love the way the garlic, butter, and lemon come together with the shrimp. I mean, what’s not to love? We usually eat this with fresh steamed veggies or a fresh green salad.
Modified from Eating for Life
4 oz. whole-wheat penne pasta
1 T. extra virgin olive oil
3 cloves garlic, minced
8 oz. raw shrimp, peeled and deveined
3 T. Butter Buds, divided (or some other non-hydrogenated buttery spread like Smart Balance)
3 T. White Cooking Wine (found near vinegars in the grocery store)
1/4 tsp. ground black pepper
1 lemon, halved — juiced and zested
3 T. reduced-fat parmesan cheese, grated
2 T. fresh parsley, chopped
Prepare penne pasta according to its package directions. Once pasta is done, drain it and add 1 T. of Butter Buds (or Smart Balance) to the pasta to keep it from sticking and to provide a richer flavor.
While the pasta is cooking, heat olive oil and garlic in a wok or large skillet over medium heat.
Add shrimp to the skillet and cook, stirring frequently, until it’s almost pink (three-quarters done), about 2 minutes.
Add 1 T. of Butter Buds (or Smart Balance) and white wine to shrimp; sauté about 2 more minutes. (The white wine pulls all the stuff off your pan from cooking the garlic and shrimp. It’s awesome and provides great flavor.)
Remove skillet from heat and add the juice and zest of the lemon, black pepper, and fresh parsley. (If you choose to use dried parsley, then add it to the skillet when you add the wine). Stir to combine.
Divide pasta into appropriate portions and top with corresponding portions of shrimp mixture. Sprinkle with Parmesan cheese and additional fresh parsley if desired.
Nutritional Information (Per Serving)
Fat: 10.6g (1.8g = Sat.)