I’m working on lightening up meals these days. I adore shrimp scampi, love pasta, but knew that I had to find a way to enjoy some of those flavors while watching the fats and carbs. This is my version of a shrimp and garlic pasta that satisfies those cravings, but also keeps me on the better side of healthy.
1 pound whole wheat spaghetti, cooked in salted water until al dente
1 pound shrimp (raw, peeled, deveined and tails removed)
3 tablespoons olive oil
1 small red onion, thinly sliced
1 small green pepper, cored and thinly sliced
4 large cloves garlic, minced
1 cup white mushrooms, sliced
2 cups low sodium chicken broth
2 tablespoons cornstarch
juice from 1/2 lemon
2-3 tablespoons fresh minced parsley
1 teaspoon cayenne pepper
Cook whole wheat spaghetti in a large pot of salted water until just done.
In a large skillet over medium high heat, add 2 tablespoons olive oil. When oil is heated, add the shrimp to the pan. Salt to taste and sprinkle with cayenne pepper. Cook, stirring occasionally, until just pink. Remove from pan and keep warm.
In the same pan, add the remaining 1 tablespoon olive oil. Add the onion, green pepper and mushrooms. When they begin to soften, add the garlic and stir for another 1-2 minutes. Mix together the chicken broth and corn starch and add to the pan with the vegetables. Stir until the sauce begins to thicken. Drain the spaghetti, reserving some of the pasta water. Add the spaghetti to the sauce. Add the shrimp and toss to mix. If the sauce is a little thick, add a little pasta water until it is the consistency to coat the pasta. Add the lemon juice and parsley and mix well.
Serve and enjoy!