FOODIE FRIDAY-- Shrimp Scampi

I invented this recipe last Tuesday. My hubby was out of town (he’s not a shrimp fan) so it was just the kidlet and me. I wanted to make something with shrimp and lemon. After trolling the Weight Watchers online menus, Food.com and my own plethora of recipes, I invented this recipe.

And if I do say so myself, it’s a darn good recipe!

My daughter had hers mixed with fettuccine, while I spooned my shrimp scampi over a bed of fresh spinach. For those who need gluten-free or those simply wanting to cut calories, this is the recipe for you!

I used the salad-sized shrimp available in the Frozen food section of the story, since they are shelled, cleaned and cooked. I weighed them in their frozen state, so once thawed they probably weighed less.  Prepare all your ingredients first, since this recipe cooks quickly!

Shrimp Scampi

Two servings

6 oz. cooked shrimp

2 cloves garlic, minced
1 shallot, diced finely
1 tsp. fresh lemon thyme, chopped
1 tsp. olive oil
¾ cup chicken broth
Juice from 1 lemon
1 Tbls. cornstarch

Thaw shrimp according to directions, or use cleaned, fresh shrimp. Juice lemon and add to cornstarch for thickening. Put aside.

While pasta is cooking, heat oil in large skillet or wok, add garlic, shallot and lemon thyme. Cook until translucent, about 2-3 minutes. Add shrimp. Cook one minute. Add chicken broth, boil until reduced by half. Add lemon and cornstarch mixture. Stir until thickened. If it thickens before pasta is ready, add a little pasta water to thin.

When pasta is cooked, drain and add to shrimp mixture. Toss. Salt and pepper to taste.

To lighten:

Instead of pasta, lay a bed of 2 cups of fresh spinach on a plate and spoon ½ shrimp mixture over spinach.

This is a very, very low point recipe. Trust me.

Enjoy!

Later, Peeps!