(Shrimp or Chicken) Scampi Pasta

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  25 oz or 709g

• Garlic

  Raw

  4 clove or 12g

• Parsley

  Raw

  ½ cup or 30g

• Salt

  Table

  1 tsp or 6g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Butter

  Unsalted

  4 tbsp or 57g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lemon juice

  Raw

  6 tbsp or 90g

• Protein Plus, Multigrain Pasta, Penne

  Barilla

  8 oz or 224g

Directions

1. Peel and devein shrimp. Push garlic through garlic press, including skins. Finely chop parsley.
2. Bring a 6- to 8-quart pot of salted water to a boil.
3. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
4. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.