Shrimp Scampi with Pasta, Spinach, Cherry Tomatoes and Olives
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 84.2
- Total Fat: 0.9 g
- Cholesterol: 165.8 mg
- Sodium: 190.4 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 17.8 g
View full nutritional breakdown of Shrimp Scampi with Pasta, Spinach, Cherry Tomatoes and Olives calories by ingredient
Introduction
From Nov issue of Self magazineThe Skinny
468 calories per serving, 15.8g fat (2.9 saturated), 35.6g carbs, 2.6g fiber, 42.7g protein From Nov issue of Self magazine
The Skinny
468 calories per serving, 15.8g fat (2.9 saturated), 35.6g carbs, 2.6g fiber, 42.7g protein
Number of Servings: 1
Ingredients
-
2 oz whole-grain angel-hair pasta (of an 8 oz box)
2 tsp extra light olive oil
3/4 pound medium shrimp, shelled (tails intact)
1/2 tsp salt
1 tbsp finely chopped black olives
1 tbsp finely chopped parsley
1 clove garlic, finely chopped
1 cup fresh baby spinach
4 cherry tomatoes, halved
1/4 cup low-sodium chicken broth
2 tbsp white wine
2 tbsp lemon juice
1 tbsp reduced-fat grated Parmesan
Directions
For Pasta
Cook pasta 1 minute less than directed on package; set aside.
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 olives, parsley and garlic. Cook until garlic becomes fragrant but does not brown 1 to 2 minutes. Add spinach, tomatoes, broth, wine and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Stir in half of shrimp and half of pasta; sprinkle with Parmesan. Serve. (Place remaining cooked shrimp and remaining cooked pasta in separate resealable bags and refrigerate until another days lunch and dinner, respectively.)
Number of Servings: 1
Recipe submitted by SparkPeople user PRETTYNPNK.
Cook pasta 1 minute less than directed on package; set aside.
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 olives, parsley and garlic. Cook until garlic becomes fragrant but does not brown 1 to 2 minutes. Add spinach, tomatoes, broth, wine and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Stir in half of shrimp and half of pasta; sprinkle with Parmesan. Serve. (Place remaining cooked shrimp and remaining cooked pasta in separate resealable bags and refrigerate until another days lunch and dinner, respectively.)
Number of Servings: 1
Recipe submitted by SparkPeople user PRETTYNPNK.