Let's Celebrate Butter!!

There is a special place in my heart for butter. Sure, I love my husband and son more, but deep down there is a secret spot that only I know about... well, and now you too. Butter makes everything taste amazing. EVERYTHING.

When I think about tasty butter dishes my mind is immediately drawn to scampi. My mouth is actually watering at the thought. Perfectly sautéed shrimp in a butter, garlic and wine sauce over the most light and tender angel hair pasta, sprinkled with some beautifully green parsley and fresh grated parmesan cheese. It is definitely a sight, a smell and a taste that will transport you to the heart of Italy. Maybe that is why April 29th is celebrated as Shrimp Scampi Day.

Ok, now that I have your stomachs growling and your arteries clogging, we have to talk about how we can make something so perfect into something we dread... healthy. DON’T WORRY... I promise I have the answer. There are little short cuts and spices that can have you back on the gondola in no time. 

Let’s get started (make sure to review the whole recipe before starting):

8 oz Angel Hair Pasta (whole wheat is preferred)

3 tsp olive oil, divided

1/2 cup chopped onion

1 1/2 lbs medium shrimp, peeled and deveined

3 gloves garlic, pressed

1/2 cup dry white wine (or white grape juice with a spalsh of cider vinegar)

1/4 cup chicken broth

1/2 lemon, zest, grated

Juice of 2 lemons

Salt and pepper for seasoning

3 tbsp chopped parsley

2 tbsp butter (There are plenty of “diet” butters that will work great)

Let’s start off by getting your noodles started. Prepare them  according to package directions. Don’t forget to add salt when the water begins to boil, before you add the pasta. This is the only way you can flavor pasta and the last thing you want with all of these succulent flavors, is a boring noodle. 

Meanwhile, get your skillet hot on the burner, about medium heat. If you start off with a cold pan when sautéing, your veggies are going to end up soggy and limp. So get the pan hot, then melt the butter, add the onion and garlic and cook for about 1 minute. 

When the onions become translucent, it is time to add the shrimp. Don’t forget to layer flavor and sprinkle with the salt and pepper when you put them in the skillet. Just cook the shrimp for a couple minutes, enough to see the pink start to set in. After 2 minutes or so, add the wine (or juice and vinegar) and broth and season with salt and pepper. Allow this to simmer and cook for a couple more minutes while the shrimp become pink and firm. remove from the heat and add the parsley, lemon zest and lemon juice. Toss to combine.

When the pasta is done, drain the cooked noodles and immediately add to the shrimp and sauce. Toss well and enjoy!

That is is!! Such a fast and flavorful meal. Serve with a tossed salad with fat free dressing with all of your favorite vegetables and your husband, or wife, will be begging you to make this again! 

Now for the kicker. A normal scampi recipe will average about 550 calories per serving, 23g of fat and only 17g of protein. This recipe changes all of that. Per serving, you will only consume 324 calories, 9g of fat and ups the protein to 30g and if you are a Points+ person, this stands at 8 per serving. What a transformation. 

This just goes to show that you don’t have to feel guilty for eating amazing food. Everything you need is right there at your fingertips to ensure that you and your family become and stay healthy. So here is your chance to show off your culinary skills. And remember, when you are using the right recipes, ingredients and love, it’s OK... cook away... release, embrace and express!!