Light Shrimp Scampi
Posted on February 14, 2011
Who doesn’t love Giada DeLaurentis! She is perky, pretty and petite. And, I think she stays petite because she is not eating her food! But she does have fabulous recipes!
I was looking for a shrimp recipe for Valentine’s Day. And I thought I would treat myself to pasta. I had Fiber Gourmet’s penne in the cupboard (130 calories for 2 ounces and 18 grams of fiber). I go to Giada for Italian inspiration. I found her scampi and couscous recipe on FoodNetwork.com
http://www.foodnetwork.com/recipes/giada-de-laurentiis/scampi-on-couscous-recipe/index.html
She used 1/2 cup extra virgin olive oil. (I could feel the oil on my lips and my hips) SO… I used 1/2 teaspoon of olive oil to saute the onions and garlic. And substituted vegetable broth for the olive oil.
I have attached my lightened recipe.
1/2 teaspoon extra-virgin olive oil
1 small onion, chopped
3 garlic cloves, peeled and smashed
2 (8 ounce) cans chopped tomatoes in their juice
1 (8ounce) bottle clam juice
1/4 cup dry white wine
1 cup vegetable
4 oz of Fiber Gourmet pasta
1 pounds large shrimp, peeled and deveined
1 lemon, juiced
1 tablespoon red pepper flakes
In a large pot, start water for pasta.
In a large pot, heat 1/2 teaspoon olive oil. Add onion, and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Add a couple of tablespoons of water if needed – you want to end up with a chunky sauce (can puree in a food processor to eliminate the chunkiness). Check for seasoning.
Add 1 cup of vegetable stock. Reduce heat and let rest for 10 minutes.
In a large skillet sprayed with PAM, add the 2 cloves of minced garlic. When the pan is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper. Check for seasoning.
To serve, plate the pasta in a large bowl and place the shrimp on top.
I cut Giada’s version by 400 calories and saved 26 grams of fat!!
My picky husband liked it, too 🙂
