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Shrimp Scampi (With A Healthier Twist!)

(From Our May 2013 Newsletter - Grandma C.)

  • 1 1/2 Tbsps Extra Virgin Olive Oil (I use the light olive oil)

  • 1 1/2 lbs uncooked medium shrimp (tails on, peeled and deveined)

  • 6-8 cloves of fresh garlic, minced or diced

  • 1/2 cup chicken broth

  • 1/2 cup dry white wine (not necessarily the cooking wine....use your own leftover wine if you like)

  • 1/4 cup lemon juice

  • 1/4 cup fresh minced parsley
Saute the shrimp with the minced garlic for approximately 3 minutes.
Remove shrimp from pan and set aside.
In the skillet, combine the chicken broth, wine, lemon juice, parsley, salt and pepper.  Boil, letting the sauce reduce down to about half.
Remove from heat, add the shrimp to the sauce and immediately spoon over cooked Angel Hair pasta and serve.
There are a few of variations to this recipe!  Although I have not tried them all, I will list them for you here:
  1. I made this dish using pesto instead of parsley, and I mixed the pesto directly into the pasta and not the sauce.  Loved it!

  2. I'm told that 1/4 cup of grated parmesan cheese added to the sauce adds a creamy texture and flavor to the dish.

  3. Someone else suggested that you could add some sweetened coconut milk and a small amount of flaked coconut to the sauce for a Coconut Scampi.  This is one I would like to try!  If you do try it, please let me know how it turns out!

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