Garlic Shrimp with Whole Wheat Pasta

Here is an AWESOME recipe from Living the GI Diet by Rick Gallop. It's the one I was talking about the other day. There aren't any pictures because I forgot to take any! And, I have no idea how to put a picture into a blog post. Anyone wanna help me out? Anyway, this recipe rocks my little ol world! It's like a lightened version of shrimp scampi. I use whole wheat angel hair, but any whole wheat pasta will work. Just make sure when you cook the pasta, you just cook it to al dente. Cooking it past that will boil out a lot of the nutrients in the pasta. I made this with steamed French (ooh lala) green beans and a salad with balsamic vinaigrette. If you have questions or whatever, let me know.

Garlic Shrimp Pasta

From Living the GI Diet by Rick Gallop

1 T extra virgin olive oil

6 cloves garlic, minced

1/4 t red pepper flakes

1/2 cup dry white wine, or low fat low sodium chicken broth

1 lb raw shrimp, peeled and deveined

1/2 cup chopped fresh parsley (I just use some dried parsley at the end)

1 T nonhydrogenated margarine (you can use butter if you don't like to use margarine, or you can leave it out and you really won't notice)

6 oz per person of your favorite kind of whole wheat pasta

1. Bring a large pot of salted water to a boil.

2. Heat the oil in a large nonstick skillet over medium heat. Add the garlic and red pepper flakes and cook just until the garlic starts to turn golden , about 1 minute. Add the wine and bring to a boil. Add the shrimp and cook until the shrimp are pink and firm, about 5 minutes. Add the parsley and margarine and cook until the margarine is melted.

3. Cook the pasta in the boiling salted water until al dente, about 8 minutes. Drain the water and add the pasta to the shrimp mixture. Toss to coat with the sauce.

ENJOY!