Shrimp Scampi #3

When I made Shrimp Scampi #2 , a more diet-friendly version of Shrimp Scampi #1 , I ran into a small problem. By drastically cutting down the amount of butter and olive oil, I reduced the fat and calories, but left the garlic and parsley vulnerable to burning under the broiler.

This recipe mixes in some elements of my Mussels fra diavolo recipe and eliminates the broiler and burned garlic and parsley.

• 1.5 oz. spinach linguini
• 1 tbsp. butter
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 1 oz. white wine
• 4 oz. shrimp, peeled, deveined, tails removed, and diced
• 1/4 tsp. crushed red pepper
• 0.5 oz. fresh parsley, chopped (1/4 c.)

Cook 1.5 oz. spinach linguini (or regular linguini) according to package directions.

Heat the butter and olive oil over medium heat until the butter melts. Add the garlic and cook until softened, but not burnt. Add the wine. Add the shrimp, crushed red pepper, and parsley.

Lower the heat, cover and cook for 5 minutes.

Drain the pasta and add to the sauté pan. Plate and serve with crusty bread. Pictured with a slice of Red Hen ciabatta bread.