Shrimp Scampi with Whole Wheat Pasta

Ingredients:

• 8 oz. whole wheat spaghetti or cappellini
• 3 tbsp. extra-virgin olive oil
• 1 medium red bell pepper, thinly sliced
• 5 large garlic cloves, minced
• 1/2 dry white wine or lower-sodium chicken broth
• 1/8 tsp. red pepper flakes, or to taste
• 1 1/2 lbs. peeled and deveined large shrimp
• 2 tbsp. fresh lemon juice
• 1/3 cup chopped fresh parsley
• salt
• freshly ground black pepper

Makes 4 Servings

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain.
2. While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and pepper flakes. Bring to a simmer and cook until the liquid is slightly reduced, about 1 minute longer.
3. Add the shrimp and cook, stirring, until they turn pink and just opaque in the center, about 3 minutes. Remove the pan from the heat and stir in the lemon juice.
4. In a large serving bowl, combine the drained pasta, shrimp mixture, and parsley. Season with salt and pepper to taste. Toss well and serve.

WW POINTS VALUE: 12 Pts. with pasta; 8 pts. without pasta

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love shrimp scampi? You can make this international classic in less than 30 minutes without breaking the bank. Shrimp scampi usually contains a lot of butter and pasta. This recipe uses olive oil in place of butter and uses whole wheat pasta to lighten the dish up. The bell pepper adds color along with the garlic. The combination of white wine, chicken broth and lemon juice is so heavenly with the shrimp and pasta. You can make a restaurant quality meal at home in 30 minutes or less and be just as delicious.