This recipe makes me think of Forrest Gump. I’ve been trying to expand my horizons and include more types of meat in our diet. Realizing I hadn’t used much shrimp, I was trying to think of ways to incorporate it and this is the part of the long list of shrimp uses that I remembered from the movie. So here it is: shrimp scampi.
1 package of gluten free spaghetti (I used HEB brand.)
2 1/2 T. olive oil (not extra virgin)
3 T. butter* (I used SmartBalance to make it dairy free, but I think you could leave this out and add olive oil instead if you didn’t want to use fake butter.)
4 cloves garlic, minced
1 lb peeled and deveined large shrimp, thawed if pre-frozen
1/4 tsp black pepper
1 1/2 tsp salt
4 tsp dried parsley
1 T. fresh parsley
1/4 c. freshly squeezed lime or lemon juice (I used lime because that’s what I had)
1/4 tsp. dried lemon peel or zest of half a lemon
1/4 lemon, thinly sliced in half rounds (I forgot to do this so it is not pictured)
1/8 tsp red pepper flakes
Cook spaghetti noodles according to package directions. Heat oil and butter over medium low heat being careful not to burn the butter. Add the garlic and stir for one minute, then add the thawed shrimp, black pepper, salt, and dried parsley. Cook until shrimp is pink, about 5-10 minutes. Remove from heat and add the fresh parsley, lime/lemon juice, lemon zest, and red pepper flakes. Stir in the drained spaghetti noodles and then add in the lemon slices.
*If you can eat real butter, I would use it. I only use fake butter because my body doesn’t tolerate dairy well. It’s usually better to use the real food if you can.