Shrimp Scampi #2

This is slight modification of my original shrimp scampi recipe to make it a little more diet-friendly.

There is also now a Shrimp Scampi #3 which is a little easier to prepare and solves a problem where the garlic and parsley may burn on the broiler.

Serves 1, multiple as necessary.

• 1 tbsp. butter
• 1 tbsp. olive oil
• 0.5 oz. Italian flat leaf parsley, chopped (a handful)
• 0.3 oz. garlic, pressed (3 cloves)
• 4 oz. uncooked shrimp, peeled and deveined (1/4 lb., about 6 large shrimp)
• red pepper flakes
• salt
• pepper
• 2.0 oz. spinach fettuccine (dry)

Bring a pot of water to boil and prepare fettuccine or spinach fettuccine. According to the nutrition facts they're pretty much identical, but I do like the green color of the spinach version.

Preheat the broiler.

Heat an ovenproof sauté pan over medium heat. Melt the butter and add olive oil. Add the garlic and cook through but do not brown.

Add the shrimp and parsley, toss to coat the shrimp. Cook for a few minutes until the shrimp turns pink. Season with salt, pepper, and red pepper flakes.

Put under the broiler for 2 minutes so brown the shrimp slightly. Remove from the broiler. Add the cooked and drained noodles and toss to coat the noodles. Salt and pepper to taste.

Serve.

I reduced the amount of shrimp, olive oil, and butter from my earlier recipe to get the calories count under control. It's still very delicious and filling, however.

Here are the nutrition facts, according to caloriecount.about.com:

Add in 110 calories more for the slice of ciabatta bread and 121 calories for a glass of wine and the total is 745 - a little high but acceptable for dinner once in a while.