January 11, 2013

Lemon Shrimp Scampi


Alright, back on the healthy train.

My husband loves shrimp, he's that guy who stands in front of the shrimp cocktail at parties and consumes 3/4 of the shrimp that is laid out so nicely on ice. The person who comes by and refills said shrimp is quickly his best friend. It's equivalent to my obsession with cheese plates or chips and salsa. BTW - why is it that something healthy (ie. salsa or shrimp) is quickly paired with something unhealthy (cocktail sauce = ketchup and horseradish or tortilla chips)!? Yes, these are the random thoughts that pop into my head... I digress...


I pulled this dish together because pasta is my vice and it's not always the greatest for you - it's usually smothered in cheese (which is of course my favorite way to eat it). So, I used Dreamfield's because it's low carb and added shrimp because it's low calorie. Ta-Da! Healthy pasta dish!


Ingredients:
Yield: serves 2-4
1/2 pound of dreamfields pasta
1/2 pound of shrimp
1 lemon, zested
2 cloves of garlic
1 tablespoon lemon juice
Parsley, to taste, chopped
6 ounces plain greek yogurt
1/3 cup of starchy pasta water
Salt and pepper, to taste
  1. Bring a pot of salted water to a boil, add in your pasta and cook per the directions.
  2. Zest your lemon, mince your parsley, mince your garlic and stir your greek until it's smooth
  3. In a saucepan, heat about 2 teaspoons of olive oil and fry your shrimp until fully cooked - about 3 minutes a side on medium  heat. Set aside.
  4. Save 1/4 cup of the starchy pasta water and set aside. Drain your pasta and while it's still hot pour all of the ingredients into a large bowl and toss together. The starchy pasta water should be added a little at a time, the point of it is to thin out the greek yogurt. You don't want the pasta to be sticky!
  5. Serve and enjoy!

1 comments:

Ali | Gimme Some Oven said... [Reply to comment]

Oooh - shrimp scampi is one of my favs! Love the lighter version (and using Dreamfields)!!

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