mmmmm. another one of those Body For Life/Eating For Life cookbook recipes that I absolutely love - the reasons 1) it's easy 2) it's an equal balance of carbs and protein, 3) pretty low fat - subbing olive oil of butter and 4) it looks great on the plate!
I had sort of forgotten this recipe until Lucy reminded me how flavorful the butter buds make this dish. They're another trip to the real supermarket, but the health advantages - plus the amount of time one bottle of Butter Buds lasts vs. a pound of butter (which costs almost the same price) - it's pretty darn great!
Here you go...
8 oz uncooked whole-wheat penne pasta
2 Tbsp olive oil
lots of garlic (recipe calls for 6 cloves)
1 pound of raw shrimp, peeled and deveined
1/3 cup Butter Buds - divided
1/3 cup white wine (or chicken broth)
1/2 tsp ground black pepper
1 lemon
1/3 cup grated Parmesan Cheese
1/4 cup fresh parsley, chopped.
Cook penne per package
MEANWHILE... heat olive oil and garlic in large skillet over medium heat until warm and fragrant. Add shrimp and cook, stirring frequently for 2 minutes. Add 2 Tbsp Butter Buds and white wine to shrimp - saute another 2 minutes. Place cooked pasta in large serving bowl and mix it with remainder of Butter Buds and black pepper. Mix, then toss fresh shrimp in and gently mix a bit longer.
Divide into four portions, and squeeze with lemon juice, parm, and parsley - serve it up!
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