Garlic Shrimp Pasta Recipe by Stephanie Rose

Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 25-30 minutes

Want seafood and/or Italian?? Make this dish to satisfy your craving, and if you don’t like shrimp you can substitute the recipe with chicken! This dish almost makes you feel bad for eating it because of how delicious it tastes, but with only 450 calories a serving, you can eat it guilt free. This dish would average 1200 calories AT LEAST in a restaurant AND cost a lot! You’ll notice below I don’t tell you how much of each seasoning to add because I want every cook to tailor the recipe to their own taste buds, so have fun with it! This dish is low calorie, low fat, low sodium but high in flavor!

INGREDIENTS
- 12 oz of shrimp or 8 oz of chicken
- 5 oz of Barilla Plus Bow Tie or Twist Pasta
- 1 Small Bag of Frozen Vegetables (Broccoli, Cauliflower, and Carrots)
- 1 TB of Smart Balance Oil
- Lemon Pepper, Garlic Pepper, Italian Seasoning, Garlic Powder, Parsley, Red Pepper Flakes
- 1/4 cup of Chicken Broth
- 1/4 cup of Cooking Wine (White)

DIRECTIONS
1) Peel and remove shells from shrimp. In a resealable bag, combine the seasonings, cooking white wine, olive oil, and the shrimp. Set aside to marinate.

2) Bring a large pot of water to a boil over high heat. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Put frozen vegetables in a microwavable container with a 1/4 inch of water and microwave for a minute less than the instructions on the bag.

3) Heat a large skillet to medium and mix chicken broth with cooked pasta and vegetables. Season lightly with the seasonings listed above. At the same time pour the marinade and shrimp into in a smaller skillet and cook shrimp on medium high until they turn pink and start to caramelize, about 3-4 minutes

4) Once shrimp is cooked, add shrimp and all of marinade to the larger skillet containing the pasta, vegetables, and chicken broth. Toss all ingredients together and serve immediately.

5) Enjoy!

YIELD: 2 servings


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