This is a healthier version of classic shrimp scampi made with whole wheat pasta and less butter.
1 lb whole wheat linguine
1 tablespoon butter
3 tablespoons Smart Balance Light spread
4 tablespoons Extra virgin olive oil
1 shallot finely chopped
1/2 medium onion finely chopped
3 tablespoons minced garlic
1.5 lbs of raw shrimp (31-40 ct) peeled and deveined
6 oz Pinot Grigio or Chardonnay
Juice from 1 lemon
Fresh chopped parsley 1/2 cup
In a large pot bring 6 quarts of water to a boil, add 2 tbs sea salt.
In a large skillet melt butter, smart balance, and olive oil. Add onions, garlic, shallot, and 1/4 cup of the fresh chopped parsley. Cook until onions and shallots become translucent 4-5 minutes. Add pasta to boiling water (pasta may take between 5-9 minutes, check package instructions)
Next add lemon juice and wine to skillet. After it begins to reduce add shrimp and cook for about 4-5 minutes stirring frequently. Add salt and pepper to taste. Drain pasta and add to skillet, toss, then top with remaining fresh parsley. Drizzle with more extra virgin olive oil and fresh lemon juice if desired.