Light & Lemony Scampi Recipe

By carol gorman

Ingredients

• 1 pound uncooked shrimp (26-30 per pound)
• 8 ounces uncooked multigrain angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 4 garlic cloves, minced
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons grated lemon peel
• 3 tablespoons lemon juice
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup minced fresh parsley
• Grated Parmesan cheese, optional

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.

In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir 2-3 minutes or until shrimp turn pink. Remove from pan with a slotted spoon.

Add broth, lemon peel, lemon juice, pepper, salt and pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.

Drain pasta; divide among four bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Yield: 4 servings.