Every Thursday the cafe in my work building have a special, which is Chicken Alfredo with Bacon. I took a sample of it and it is the creamiest alfredo I have ever had. It has to be super duper high in calories because I could actually taste the heavy cream in it. My Husband just loves it! So as a treat I will buy it for my him so I can have a fend for yourself night. Well this past week, they didn’t have it, talk about a disappointment! So that evening I made my Husband one of his favorite pasta dishes which is Shrimp Scampi.
I don’t make shrimp scampi to often or pasta in fact, but after having this dish I realized how much I miss it. It’s buttery, light and has a wonderful light taste of lemon. Plus it’s pretty guilt-free! Get this, did you know that Olive Gardens Shrimp Pasta is 1300 calories!!! Plus 93 carbs and ready for this? 80 grams of fat! 80!! What the F? My dish is a for sure a win, win and comes in at 359 calories. I am so glad my Husband loved it! I need to give him pasta dishes he loves because he has been bugging me to go to Olive Garden and I turn him down every time. Going there is to scary for me! My favorite dish is the Capellini Pomodoro. Thank goodness that is only 490 calories! I guess if one day he talks me into it, I’ll get that!
What is also nice about this dish is that it comes together rather quickly. I love a dinner with all of this flavor that takes under 30 minutes to make. For the shrimp I used uncooked shrimp because I think that works best to cook, that way it’s warm and not chewy, but cooked to perfection. I actually really enjoy cooking shrimp for some odd reason. I think because it cooks quickly and it has a pretty pink color. I’m so girly!
For the pasta, since my Husband hates wheat pasta I used Trader Joe’s High Fiber Spaghetti. I love their spaghetti! It’s not only healthier for you but it also fills you up. For some reason when I have regular pasta, I’m always hungry a short time after. I think it has to do with the glycemic index. Did you know the softer and longer you cook the pasta the higher the glycemic index is? Crazy!
- Serves: 4 servings
- Serving size: 2 oz pasta and 4 oz of shrimp
- 8 oz spaghetti (I used High Fiber pasta)
- 1 tbsp. olive oil
- 2 tbsp. butter, divided
- 1 tbsp. garlic, minced
- 1 pinch red pepper flakes
- 1 lbs. shrimp, uncooked, devained
- zest from one lemon
- juice from one lemon
- 2 tbsp. scallions
- 4 tbsp. Parmesan Cheese
- Cook pasta according to manufacturers directions. When you put the pasta in the boiling water, start the next step of the recipe.
- In a large skillet add olive oil, 1 tablespoon of butter, garlic and red pepper flakes. Cook until butter is melted, add the shrimp. Cook shrimp until no longer pink, stirring constantly.
- Once shrimp is cooked add lemon zest, lemon juice and 1 tablespoon of butter. Stir, until combined, once butter is melted add scallions and cooked pasta. Toss to coat. Sprinkle with Parmesan cheese.
I know summer is getting close to an end, but come on, get this, the kids started school already where I live. I was in Target and it was packed with kids and parents and I was wondering what was going on, and now I know. What happened to the days when school started after Labor Day? Gosh, poor kids, summer is only just half over, right? Now not all schools started this week, but the one near me did. How stinky!! When do your kids go back to school?
Well my Friends, I’m going to make this short today. I am just exhausted! I don’t know what it is, but I haven’t been sleeping too well this week. Hope that passes soon! I would just love a good night sleep!
Have a great day!