Shrimp Scampi Pasta

Got the inspiration for this recipe from Kevin & Amanda Here

I wanted my recipe to be a little more healthy so I changed some things from the original…

Olive oil
1 tablespoon Italian flat-leaf parsley, chopped
1 medium yellow onion, chopped
8 oz Whole Grain angel hair pasta
1 pound fresh shrimp, peeled, deveined, and remove the tails
2 tablespoons Cajun/creole seasoning
1 can petite diced tomatoes
3/4 cup low sodium chicken broth (I used better than  bouillon)
2-3 garlic cloves minced
1/2 tsp crushed red pepper flakes
1/2 cup scampi sauce
1 tablespoon fresh lemon juice
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Fill a big pot with water and follow directions on pasta box to cook pasta, (don’t forget to salt the water) Drain.
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Seasoning the shrimp with Cajun/Creole seasoning, Make sure each shrimp has seasoning
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Chop parsley, set aside

grab a dutch oven or pot and turn heat on to medium to medium-high heat and coat the bottom of the pan with olive oil
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Add onion
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Cook onion until it’s nice and translucent. 7-8 minutes. stirring occasionally

Then add garlic
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cook for about a minute

Then add tomatoes
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Chicken broth
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Stir everything together
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then add crushed red pepper
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then Shrimp
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Cook for 2-3 minutes,
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or just until shrimp turn opaque.

while the shrimp cook add in scampi sauce and lemon juice
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Then add in drained pasta.
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Top with parsley and serve.
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Recipe

  • Olive oil
  • 1 tablespoon Italian flat-leaf parsley, chopped
  • 1 medium yellow onion, chopped
  • 8 oz Whole Grain angel hair pasta
  • 1 pound fresh shrimp, peeled, deveined, and remove the tails
  • 2 tablespoons Cajun/creole seasoning
  • 1 can petite diced tomatoes
  • 3/4 cup low sodium chicken broth (I used better than bouillon)
  • 2-3 garlic cloves minced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup scampi sauce
  • 1 tablespoon fresh lemon juice
  • Fill a big pot with water and follow directions on pasta box to cook pasta, (don’t forget to salt the water) Drain.
  • Seasoning the shrimp with Cajun/Creole seasoning, Make sure each shrimp has seasoning
  • Chop parsley, set aside
  • grab a dutch oven or pot and turn heat on to medium to medium-high heat and coat the bottom of the pan with olive oil
  • Add onion
  • Cook onion until it’s nice and translucent. 7-8 minutes. stirring occasionally
  • Then add garlic, cook for about a minute
  • Then add tomatoes, Chicken broth
  • Stir everything together
  • then add crushed red pepper, then Shrimp
  • Cook for 2-3 minutes, or just until shrimp turn opaque.
  • while the shrimp cook add in scampi sauce and lemon juice
  • Then add in drained pasta.
  • Top with parsley and serve

 

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