SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 303.2
  • Total Fat: 8.4 g
  • Cholesterol: 260.4 mg
  • Sodium: 1,118.7 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 6.3 g
  • Protein: 41.8 g

View full nutritional breakdown of Shrimp Scampi with Spinach and Cherry tomatoes calories by ingredient
Report Inappropriate Recipe

Shrimp Scampi with Spinach and Cherry tomatoes

Submitted by: TSOLECKI

Introduction

This is a recipe from Self magazine except I took out the olives and white wine. It's okay for SB phase 1 if you don't have the pasta that is recommended.

original recipe: http://www.self.com/fooddiet/recipes/2008/
11/shrimp-scampi-with-pasta-spinach-ch
erry-tomatoes-olives
This is a recipe from Self magazine except I took out the olives and white wine. It's okay for SB phase 1 if you don't have the pasta that is recommended.

original recipe: http://www.self.com/fooddiet/recipes/2008/
11/shrimp-scampi-with-pasta-spinach-ch
erry-tomatoes-olives

Number of Servings: 2

Ingredients

    2 teaspoons extra light olive oil
    3/4 pound medium shrimp, shelled (tails intact)
    1/2 teaspoon salt
    1 tablespoon finely chopped parsley
    1 clove garlic, finely chopped
    2 cup fresh baby spinach
    8 cherry tomatoes, halved
    1/4 cup low-sodium chicken broth
    2 tablespoons lemon juice
    1 tablespoon reduced-fat grated Parmesan

Directions

For shrimp:

Heat oil in a medium skillet over medium-high heat. Sprinkle shrimp with salt. Cook shrimp until pink, 5 to 6 minutes; transfer to a plate.

For vegetables:

Reduce heat to medium; add parsley and garlic. Cook until garlic becomes fragrant but does not brown, 1 to 2 minutes. Add spinach, tomatoes, broth, and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Stir in shrimp and pasta (if adding); sprinkle with Parmesan.

Serve.

Number of Servings: 2

Recipe submitted by SparkPeople user TSOLECKI.






Great Stories from around the Web


Rate This Recipe