Friday, March 16, 2007

Pasta Ala Oglio with Shrimp

Now that the weather’s getting warmer, it seems I’m favoring a bit lighter fare for my dinners. The heavy stuff probably isn’t going to get my body bikini-ready, and summer’s just around the corner.

This recipe is delicious but also lower in calories so you can enjoy this dish guilt-free!

Pasta Ala Oglio with Shrimp


Yield: 1 servings
1 tablespoon Light margarine
1 teaspoon Preminced garlic or
2½ Cloves of minced garlic
1 cups Cooked pasta of your choice
3 oz Cooked shrimp
1 teaspoon Dill
1 teaspoon Parsley
½ teaspoon Basil
Salt and pepper to taste
Parmesan cheese to taste


In a small sauté pan, sauté the margarine and garlic. Note: the author likes garlic, you may choose to add more or less as you prefer.

Once the garlic and margarine have reached a tender consistency, add the spices, and blend. Add the cooked shrimp, and sauté until shrimp is warm.

Add cooked pasta to sauté pan, toss gently but thoroughly, and transfer to warm plate. Add salt, pepper, and parmesan cheese to taste.

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