Shrimp & Scallop Scampi with Whole Wheat Thin Spaghetti
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Shrimp & Scallop Scampi with Whole Wheat Thin Spaghetti calories by ingredient
Introduction
Lower calorie, healthier version of a fattening favorite. Lower calorie, healthier version of a fattening favorite.Number of Servings: 2
Ingredients
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Healthy Harvest Pasta, thin spaghetti, 4 oz (or similar whole wheat pasta)
Olive Oil, Extra Virgin, 2 tsp
Yellow Onion, chopped, 1/3 cup
Garlic, Minced, 3 tsp
Shrimp, 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 tbsp
Parsley, dried (or 2 tbsp fresh), 1 tbsp
Pecorino Romano Grated Cheese, 2 tbsp
Salt and Pepper to taste
Directions
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.