Shrimp scampi and pasta
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Defated chicken broth |
| ½ | pounds | Angel-hair pasta |
| 2 | tablespoons | Chopped garlic |
| 1 | pounds | Peeled and deveined shrimp |
| 4 | tablespoons | Chopped shallots |
| Pepper to taste | ||
| 4 | tablespoons | Chopped parsley |
Directions
1. Bring a large pot of water to a boil for the pasta.
2. Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan. Bring slowly to a simmer; cook 2 minutes.
3. Add pasta to boiling water; cool according to directions.
4 .Add shrimp to broth, stir well and cook for 2½ to 3 ½ minutes, or until shrimp are cooked through. Add remaining shallots.
5. Drain pasta; divide evenly among large shallow plates. Arrange shrimp over pasta and spoon "broth sauce" over shrimp. Sprinkle with pepper, garnish with remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an entree.
Per serving: 30 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: PENNY FOGELSON
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