Plump shrimp sautéed in garlic butter and white wine, served over pasta for a light yet indulgent seafood dish.
Ingredients:
8 ounces angel hair pasta
1 3/4 cups low-sodium chicken broth
2 garlic cloves, minced
1/4 teaspoon salt-free lemon- pepper seasoning
1/4 cup chopped green onions, divided
1/4 cup minced fresh parsley, divided
1 pound uncooked shrimp, peeled and deveined
Directions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the broth, garlic, lemon-pepper and 3 tablespoons each green onions and parsley. Bring to a boil.
Add shrimp; cook for 3-5 minutes or until shrimp turn pink. Drain pasta and place in a serving bowl. Top with shrimp mixture and remaining onions and parsley.
