Prep: 30 min cook: 3 min ■ 6 servings
For a heartier meal, serve the shrimp over fettuccine. Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettuccine and sprinkle with cheese.
Shrimp Scampi
1 ½ pounds uncooked medium shrimp in shells, thawed if frozen
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh parsley
2 table spoons lemon juice ¼ teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped Grated Parmesan cheese, if desired
1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2. In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 or 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese and chopped parsley, if desired.
1 serving: Calories 90 (calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 105mg; Sodium 220mg; Carbohudrate 1 g (Dietary Fiber 0g); Protein 12g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 10% Exchanges: 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 0
Reference: “COCINA” Betty Crocker
1 box (9 ounces) frozen green peas
