Skinny Shrimp Scampi Pasta With a Kick

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 tbsp Chipotle chili, powder
  • 26 tsp Coriander
  • 4 Garlic cloves
  • 1/2 cup Green onions
  • 2 Lemon, Juice of
  • 1 can Tomatoes, fire-roasted

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

• Other

  • 16 oz 100% whole grain or gluten-free angel hair (capellini pasta

Found on beckysbestbites.com

Description

Ingredients

• 16 oz. 100% whole grain or gluten-free angel hair (Capellini) pasta
• 1 lb. large shrimp, peeled and deveined
• 1 tbsp. chipotle chili powder
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 2 tsp. coriander
• 1 tsp. crushed red pepper flakes
• 2 tbsp. butter
• 2 tbsp. extra virgin olive oil
• 4 garlic cloves, minced or pressed
• ½ cup white wine
• 1 can (14.5 oz.) fire roasted tomatoes
• Juice of 2 lemon
• ½ cup Parmesan cheese, grated
• ½ cup green onions, chopped
• ½ cup cilantro, chopped

Directions

• Pre-heat oven to 400 degrees
• Prepare pasta according to package directions, reserving ½ cup to 1 cup of the starchy cooking water. Keep pasta warm.
• Arrange shrimp in a single layer in an ungreased 9 x 13 baking dish. Season shrimp with chipotle chili powder, cumin, chili powder, coriander and red pepper flakes.
• In a medium sauce pan over medium heat, sautée the garlic in olive oil and butter until it begins to brown, approximately 3-4 minutes. Add wine and reduce by half. Add tomatoes and lemon juice and cook for 5 more minutes.
• Pour mixture over shrimp and top with Parmesan cheese.
• Bake uncovered for 10-15 minutes or until the shrimp turn pink and the Parmesan begins to brown.
• Toss shrimp with cooked pasta and just enough of the starchy cooking water to make the sauce the consistency that you desire.