Enjoy your weekend with some yummy pasta? My version of shrimp scampi uses multigrain pasta and less butter compared to the traditional version of shrimp scampi, while preserving the same yummy flavour! Enjoy!
1 pack multigrain pasta (or whole wheat), boiled and strained
2lb raw shrimp, peeled
3-4 tbsp grass fed butter, unsalted
3 garlic cloves, minced
1 tbsp fresh basil leaves, chopped
1 cup grape tomatoes, sliced
1/2 cup chopped red onions
Fresh parsley leaves, for topping
2 tbsp natural all spice seasoning (I used Flavor God)
First, make your shrimp scampi. Place a skillet over medium-high heat and ads butter. Toss shrimp with all spice seasoning and set aside, then add garlic and onions in the skillet and let it simmer for about 30 seconds.
Add shrimp and stir until well incorporated with the garlic and onions, then cover the skillet and let it simmer for about 2 minutes until cooked.
Add cooked pasta into the skillet and stir until well incorporated, then add tomatoes and fresh parsley.
When ready, serve with parmesan cheese and enjoy!