Hi Everyone,
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!
- 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!
Toodles,
Jennifer
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It always disturbs me a little when i can actually taste the cream in pasta dishes. I’d much rather have your lighter version!
I’m with you, calories or not, I am just not into that much cream base recipes in general, espcially in pasta. I like my foods light!
I love shrimp scampi but really don’t make it often. You’re making me crave it!!
lol, I know I make it maybe once a year! It’s not one of those dishes I think about, until I have it and then I crave it too!
This sounds simple and sooooo delicious, not really a shrimp fan, but I would try this with chicken too! Maybe add some veggies too! Lemon and butter = YUM! Nice photography on this one too! SO pretty!
I would love some sundried tomatoes and maybe zucchini in it, but my Husband is not a fan of vegetables in pasta! My Husband and I are so opposite!! Love the chicken idea too!
While I love a good rich, decadent alfredo this is much better for regular weeknight meals! We make something similar with chicken and it’s my kids’ favourite – I’m still working them around to shrimp 🙂 Lovely photos too!
I would love this kind of dish with chicken! That just sounds wonderful!!! Yum!!
What a gorgeous dish Jennifer, this looks amazing! 🙂
Ahhh thank you so much Kelly! How’s the new house coming along?
Shrimp Scampi is one of my all time favorites! Love this recipe!
Thank you Angie! 🙂
This looks just scrumptious, a perfect summer meal for sure. It almost seems to good to be true at less than 400 calories, I’m such a sucker for shrimp scampi, YUM!
I love shrimp scampi too!! I rarely ever have it but when I do, I remember how much I love it!!
I love king prawns! My favourite spaghetti is brown rice spaghetti, I agree with your husband and don’t like the wheat stuff either! Sleep well!
Ohh, I never had brown rice spaghetti, I have seen that at the store, I’ll have to give it a try!! Have a great weekend Emily!
Mmmm, love any way to get shrimp to my mouth! 🙂 Have a great weekend!
lol, you have a great weekend too!!
This sounds like a great recipe. Someone said they’d try it with chicken, and I think I’d have to do it that way, too, as my husband only likes breaded deep-fried shrimp. Hope you start getting better sleep – I’ve been having problems with sleep lately, too, so I know how bad it can be.
I agree, chicken would be great in this recipe! I’ll have to try it too!!
I am definitely going to try this recipe, it looks so good! Do you think I could use Zoodles in place of the pasta?
Hi Janet, I have yet to make Zoodles, which is on my to do list. I think they would be great in this recipe. Enjoy!