Those of you who know me from New England probably remember a restaurant/bar called LJ’s. I remember (or at least partially remember) seeing Eric’s old band, Shockwave, playing there and dancing the night away with friends. I also recall getting there early sometimes and having dinner (yes, there was a time in my life when I ate “restaurant food”). My favorite item on the menu was their Shrimp Scampi. Looking back I remember that on the nights when I would order that for dinner, it was well into the night before I could drag my butt out of the chair and dance. The Scampi was delicious but it sat like brick in my stomach and made me feel more like lying down than dancing. On a side note – something I never thought of back then – I must have reeked of garlic after eating that meal, it’s a good thing Eric usually ate the same thing….a belated apology to anyone he or I may have offended with our garlic breath Anyway; this version of Scampi will not make you want to lie down and nap and it is (in my humble opinion) every bit as delicious as the LJ’s version….it will however give you serious garlic breath!
2 Tablespoons olive oil
2 Tablespoons margarine (I use Smart Balance Light)
1 – 2 oz. can anchovies, minced
6 cloves garlic, minced
1 teaspoon red pepper flakes
3 leaves fresh basil, chopped
1/2 cup chopped parsley
2 cups fat free, low-sodium chicken broth
1 lb. medium shrimp, raw, peeled and deveined
1 lb. whole wheat linguine, cooked according to package directions (no salt)
Heat the olive oil over medium in a skillet, melt in the butter. Add anchovies, garlic, pepper flakes, basil, and parsley. Saute until the anchovies are melted and the garlic is soft. Add broth and bring to a boil. Add shrimp, reduce heat to simmer and cook for about 7 – 10 minutes (until the shrimp are firm). Pour entire mixture over cooked pasta; mix well.
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