Shrimp Scampi & Pasta
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cup |
chicken broth
|
|
| ½ | pound |
angel hair pasta
|
|
| 2 | tablespoon |
garlic
chopped |
|
| 1 | pound |
shrimp
peeled and deveined |
|
| 4 | tablespoon |
shallots
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
chicken broth
|
|
| 226.8 | g |
angel hair pasta
|
|
| 3E+1 | ml |
garlic
chopped |
|
| 453.6 | g |
shrimp
peeled and deveined |
|
| 6E+1 | ml |
shallots
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
| 6E+1 | ml |
parsley leaves
chopped |
|
Directions
Bring a large pot of water to a boil for the pasta.
Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan.
Bring slowly to a simmer; cook 2 minutes.
Add pasta to boiling water; cook according to directions.
Add shrimp to broth, stir well and cook for 2½ to 2½ minutes, or until shrimp are cooked.
Add remaining shallots.
Drain pasta; divide evenly among large shallow plates.
Arrange shrimp over pasta and spoon broth sauce over shrimp.
Sprinkle with pepper, garnish with remaining parsley.
Serve immediately.
