It’s been awhile since I’ve been home on a weeknight and have had time to cook something nutritious. After a killer workout at the gym I wanted to put something wholesome in my body. I rummaged through my pantry and freezer and realized I could put together a shrimp scampi with vegetables. Tonight I opted to mix green beans in with the scampi and serve over Chinese noodles. I figured out the nutrition facts and this tasty dish came in at about 580 calories and less than 11 grams of fat….and I definitely made the portion size a tad too big 😉
4 ounces Youmian (thin Chinese style noodles)
For the scampi:
4 ounces medium shrimp – about 20 shrimp
1 cup frozen green beans, thawed
1 teaspooon butter
1 teaspoon olive oil
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon red pepper flakes
1 tablespoon fresh parsley
1/3 cup white wine
salt and pepper, to taste
- Cook noodles according to package directions. Drain, set aside.
- In a large skillet, heat oil, butter, and garlic until garlic starts to sizzle. Add shrimp, lemon juice, red pepper flakes, and parsley. Cook for about one minute, shrimp will be pink and firm.
- Add white wine, reduce sauce mixture until liquid is half.
- Add salt and pepper, adjust seasoning as desired.
- Add green beans, stir until hot.
- Dish noodles onto a plate, pour scampi over. Feel free to substitute another pasta or starch. Meal can be enjoyed on its own, or you may add freshly grated Parmesan or pecorino romano.