Pasta Scampi

Serves: 5
Total Calories: 356


4 tablespoons olive oil
4 cloves garlic, minced
2 pounds shrimp, peeled, deveined
1 each medium red and green bell pepper, cut into strips
1 cup dry white wine
4 tablespoons lemon juice
1 teaspoon dried basil or oregano
4 tablespoons chopped fresh parsley
6 ounces spaghetti
6 quarts boiling water
1 tablespoon cornstarch
1/4 cup water
grated Parmesan cheese


Heat oil in a nonstick frying pan. Add garlic, shrimp, and pepper strips; sauté stirring frequently, until shrimp are pink. Add liquids and spices and cook several minutes longer.

Meanwhile, prepared spaghetti in boiling water and drain when tender. Mix cornstarch with 1/4 cup water and add to shrimp mixture stirring until mixture thickens. Serve spaghetti topped with shrimp mixture. Sprinkle with grated Parmesan cheese.

Note: Scallops may be used in place of shrimp, if preferred.

Fun Fact: In 1958, seventeen-year-old high school student Robert Heft from Lancaster High School, Ohio, designed a fifty-star flag to represent the new states of Hawaii and Alaska. It was accepted by Congress as the new U.S. flag. He originally received a “B -” for the project, but after discussing the grade with his high school teacher, Stanley Pratt, it was agreed that since the flag was accepted by Congress, his grade should be changed to an “A.”

Nutritional Facts:

Serves: 5
Total Calories: 356
Calories from Fat: 105

This Pasta Scampi recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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