Buttery shrimp scampi pasta is lightened up with olive oil, veggies and tangy lemon for a healthy dinner any night of the week.

Directions:

  1. Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook shrimp, asparagus, garlic, chili flakes and salt for 2 to 3 minutes or until shrimp start to turn pink.
  3. Stir in kale and wine; cook for 2 to 3 minutes or until shrimp is cooked and asparagus is tender-crisp. Add pasta, reserved cooking liquid, parsley, lemon zest and juice, tossing to coat well.

Tip: Substitute Swiss chard or arugula for kale if desired.

Makes 4 servings. Per serving: 280 calories, 9 g fat, 1 g saturated fat, 130 mg cholesterol, 270 mg sodium, 28 g carbohydrates, 2 g fiber, 2 g sugar, 22 g protein

Back to recipes

Scroll Up