The other day when we went to Trader Joe’s, we bought a frozen seafood mix that contained shrimp, scallops and calamari. I wanted to make something where the taste of the seafood would come through instead of putting it in marinara sauce. So I googled a recipe for “Healthy Shrimp Scampi” and came up with this.
I pretty much followed the recipe exactly except that I put it on top of shirataki noodles instead of real pasta. The sauce was really watery. It didn’t reduce enough at all. I was worried about overcooking the seafood. The sauce probably should have cooked for another five minutes or so and then I should have added the seafood. But I was following the recipe and it didn’t say to do it that way.
2 tsp Olive Oil
1 tsp Butter
3 cloves garlic, minced
1 green onion, finely sliced
6 oz. cooked shrimp (about 20 medium shrimp)
2 cups baby spinach, chopped
1 cup chopped tomatoes (canned are fine)
juice from one lemon
1/4 c. dry white wine
salt and pepper to taste
2 oz. Barilla Plus Angel Hair pasta, cooked aldente and and drained (slightly more than 1 cup cooked pasta)
1 tbs. shredded Parmesan/Romano cheese
Heat olive oil and butter over medium heat. Add garlic and onion and sautee for 1 min. Add shrimp, spinach, and tomatoes and sautee for 1 min. Add lemon juice and wine, salt and pepper and heat through for 2 min while stirring. Divide into 2 servings and serve with slightly more than 1/2 cup of pasta and 1-2 tsp of parmesan cheese.
After dinner, we went to pick up the pottery that we’d painted on Friday night. Behold the fruits of our labor – a dog bowl for Murphy (painted by me) and a cereal bowl for me (painted by Jason):