Light & Lemony Scampi

• Seafood

  • 1 lb Shrimp

• Produce

  • 4 Garlic cloves
  • 2 Green onions
  • 2 tsp Lemon peel
  • 1/4 cup Parsley, fresh

• Canned Goods

  • 1/2 cup Chicken broth, reduced sodium

• Condiments

  • 3 tbsp Lemon juice

• Pasta & Grains

  • 8 oz Angel hair pasta, multigrain

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 Parmesan cheese, grated

Found on tasteofhome.com

Description

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

Directions

• Directions 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. Originally published as Light & Lemony Scampi in Taste of Home September/October 2015, p26 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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