Shrimp & Scallop Scampi with Whole Wheat Thin Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Healthy Harvest Pasta, thin spaghetti, 4 oz (or similar whole wheat pasta)Olive Oil, Extra Virgin, 2 tspYellow Onion, chopped, 1/3 cupGarlic, Minced, 3 tspShrimp, raw, 4 oz Scallops, raw, 4 oz Vermouth, Dry, 2 oz Smart Balance Light Buttery Spread, 1 Tbsp (or similar light spread)) Lemon juice, 3 tbspParsley, dried (or 2 tbsp fresh), 1 tbspPecorino Romano Grated Cheese, 2 tbsp Salt and Pepper to taste
1) Bring 4-6 quarts of water to a boil. Add pasta and cook according to package, al dente (Reserve 1/4 cup pasta water)
2) In a medium saucepan, bring to medium heat and add 1 tsp of oil, chopped onions, and garlic. Heat for 3-4 min until browned, stirring occasionally.
3) Add scallops and shrimp, sauteing until mostly cooked through, 4-6 min.
4) Add Vermouth and pasta water, cook for 3-4 min until alcohol is cooked out.
5) Add lemon juice, butter spread, salt and pepper, and parsley. Stir and remove from heat once butter has melted.
6) Toss with drained spaghetti and top with pecorino romano.
Steamed or sauteed vegetables may be added. (Grape tomatoes, asparagus, mushrooms, zucchini and squash all work well)
Recipe can easily be doubled for additional portions.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KENNEDY429.
2) In a medium saucepan, bring to medium heat and add 1 tsp of oil, chopped onions, and garlic. Heat for 3-4 min until browned, stirring occasionally.
3) Add scallops and shrimp, sauteing until mostly cooked through, 4-6 min.
4) Add Vermouth and pasta water, cook for 3-4 min until alcohol is cooked out.
5) Add lemon juice, butter spread, salt and pepper, and parsley. Stir and remove from heat once butter has melted.
6) Toss with drained spaghetti and top with pecorino romano.
Steamed or sauteed vegetables may be added. (Grape tomatoes, asparagus, mushrooms, zucchini and squash all work well)
Recipe can easily be doubled for additional portions.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KENNEDY429.
Nutritional Info Amount Per Serving
- Calories: 458.7
- Total Fat: 12.6 g
- Cholesterol: 109.8 mg
- Sodium: 319.3 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 6.7 g
- Protein: 28.0 g
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