Low Fat Shrimp Scampi
with Spinach and Tomatoes

This is a great lower fat recipe for shrimp scampi, and I love the fact the the vegetables are already mixed in. It is easy to prepare and my family loved it! It is still a little high in fat, and you could omit the butter (I didn’t miss it), but it’s a nice treat and is very tasty! Remember to weigh and measure everything to be certain you are not over eating!

Ingredients:

2 tsp olive oil
1 tsp butter
3 cloves garlic, minced
1 green onion, finely sliced (I added extra)
6 oz. cooked shrimp (I prefer the jumbo, raw)
2 cups baby spinach, chopped
1 cup chopped tomatoes (I used low salt canned, diced)
juice from one lemon (I used only 1/2 and it was more than enough)
1/4 c dry white wine
salt and pepper to taste
2 oz. whole wheat pasta (angel hair or linguine) cooked aldente and drained
1 Tbsp shredded Parmesan/Romano cheese (fresh grated is best)

Directions:

Heat ollive oil and butter over medium heat. Add garlic and onlion and saute for 1 minute. Add shrimp, cook one minute, then add spinach and tomatoes, cook about 2 minutes or until spinach is wilted and shrimp is almost done. Add lemon juice, wine, salt and pepper and heat through for about 2 minutes while stirring. Divide 1/2 cup pasta on each plate and then the sauce. Sprinkle with cheese.

Servings: 2

Nutrition info:

Calories ~310
Fat: 8.8 g
Carbs: 28.5g
Protein: 25.9g