For a gourmet tasting dinner, try this superb shrimp, sauteed in a buttery, garlic and lemon wine sauce.  It doesn’t get easier to prepare yet it taste so indulgent. Instead of having to prep the raw shrimp, by deveining and such, I like to use cooked shrimp. It’s so much easier and cooks in minutes!  The skinny for each generous serving, 457 calories and 14 grams of fat compared to it’s full fat version at 921 calories and 48 grams of fat!

Prep Time: 8 minutes

Cook Time: 10 minutes

Ingredients

3 ounces spaghetti or angel hair pasta

12 cooked jumbo shrimp (~¾ pound)

⅓ cup reduced-fat butter

¼ teaspoon salt

Freshly ground pepper

2 cloves fresh garlic, minced

1 cup white wine

1 tablespoon fresh lemon juice

1 teaspoon all-purpose flour

Chives or parsley for garnish, optional

Instructions

1. Prepare the pasta according to package directions.  Cook the pasta al dente (not overcooked). Drain and set aside.

2.  While pasta is cooking, melt the butter in a pan. Add the salt, pepper and garlic.  Cook for 1 minute.  Stir in the white wine and lemon juice.   Cook for about 4 minutes or until the mixture is reduced to ¾ cup.

3.  Add the flour and whisk until combined.  Saute until a little thicken.

4.  Add in the cooked shrimp and saute until heated through.

5.  To plate-divide the pasta among two plates.  Divide and spoon the shrimp scampi on top of the pasta.  Garnish with chopped chives or parsley, if desired.

6.  Serve immediately.

Makes 2 servings

Food Fact
Shrimp is America’s favorite shellfish.  Scampi has two meanings: the name of a shrimp (Italian word) and the name of the dish.  Shrimp scampi became popular after World War II.  It’s when many Italian dishes went “mainstream.”  Scampi is not one set recipe, but a generic name applied to several dishes.

Healthy Benefit
There’s no question that using whole wheat pasta is much better for you. It will add about 5 grams of fiber per serving. I decided to use regular since this is such a delicate dish.

Shopping Tip
Choose cooked, shelled, shrimp that look plump and succulent. Cooked shrimp can be refrigerated air-tight for a few days.

Prep Tip
I used cooked jumbo shrimp for the time savings.  If you prefer to use raw, saute in a little reduced-fat butter until pink.  Set aside while cooking the wine sauce.

Weight Watchers (old points) 10
Weight Watchers POINTS PLUS 12