Weight Watchers Info: 4 PointsPlus per serving (shrimp only) or 9 PointsPlus per serving (with pasta)
Ingredients
Shrimp Scampi
1 lb. large shrimp (I usually get 26-30, but will go up or down a size, depending on what is on sale or looks good)
2 tbsp olive oil
3 tbsp lemon juice (approximately one lemon)
2 tbsp chopped fresh parsley (we grow our own, but you can buy it at the store if you aren’t quite as cool as us)
2 tbsp minced garlic (4-6 cloves)
1 tsp crushed red pepper–original recipe said it was optional “to taste”. We like more rather than less
½ tsp black pepper–original recipe said to taste
Pasta
1 c. cooked whole wheat pasta
½ tsp. olive oil
minced garlic, to taste
lemon, to taste
parsley, for garnish
Instructions
Stir together olive oil, lemon juice, parsley, garlic, red pepper, and black pepper, from the scampi ingredients. I usually mix it straight into a Ziplock.
De-shell and de-vein shrimp, and add to bag of marinade, let sit for 30 minutes to an hour.
Thread shrimp on skewers. You can run them through only once if you want, but it is definitely easier to turn them on the grill if you run them through twice on the skewer to hold them on better. I use longish metal skewers that will hold about 8 shrimp, but you can use the wood ones if you want (just remember to soak the wood ones in advance for 30 minutes or so to keep them from catching on fire once put on the grill). OPTIONAL METHOD: Don't use skewers at all, and do them in a non-stick grill wok or grill pan instead.
Grill on high heat for 3-5 minutes per side, or until they start to turn orange/pink. It is way easier to overcook shrimp than to undercook them, so keep a good eye on them.
Toss all pasta ingredients together.
Serve shrimp over pasta.
Recipe by The Taste Place at https://www.thetasteplace.com/simple-and-tasty-grilled-shrimp-scampi-p-s-colleen-says-theyre-healthy/