John and I were wondering tonight, why don’t we make this more often? Good question because it is healthy and delicious. I am definitely going to make sure that it appears on the menu at least once a month from now on!

Tonight we served it over rice because we had leftover rice but its usual accompaniment is some whole grain pasta. Two ounces of spaghetti with all this goodness is plenty per person.

There are so many seafood and veg dishes that you can enjoy without any guilt. You could definitely serve this to guests and they would not know that you are on your healthy eating regimen. The shrimp is cooked in 2 teaspoons of oil and I adorned the broccoli with a tablespoon of faux butter and lemon zest.

LIGHT SHRIMP SCAMPI for 2
4 oz. whole grain spaghetti or linguine
2 tsp. olive oil
1 shallot, thinly sliced
2 garlic cloves, minced
1/4 tsp. crushed red pepper
12 large shrimp (21-25 count)
1/4 tsp. salt (or to taste)
1/4 cup chicken broth
1/4 cup dry white wine
1 T lemon juice
2 T capers (or chopped olives such as Kalamata)
3 T chopped parsley
1/2 T lemon zest

Cook the pasta according to the package directions. Reserve 1/2 cup cooking liquid.

While the pasta is cooking heat up the oil in a nonstick pan over medium heat. Cook until the shallot (or onion) until it is soft and translucent. Add the shrimp and the salt and cook on medium high heat turning over after a minute or so. At that point stir in the broth, wine, lemon juice, and capers. Bring to a boil for one minute then turn heat to medium and add the pasta, the parsley and the lemon zest. Stir. Add some pasta water if it does not seem saucy enough. Top dress with more chopped parsley and a drizzle of good olive oil.