2 tablespoons reduced-calorie margarine
1 tablespoon olive oil
4 garlic cloves, minced
1 pound fresh shrimp, peeled and deveined
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon salt-free lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
In a large skillet over medium heat, melt the margarine and olive oil. Add the garlic and cook, stirring frequently, for 1 minute.
Add the shrimp and cook until they just begin to turn pink, 1 to 2 minutes. Add the wine, lemon juice, salt, lemon-pepper seasoning, white pepper, and red pepper flakes. Reduce the heat to medium-low and cook until the wine reduces by almost half. Sprinkle with the parsley and serve piping hot.
Option: This tastes great over cooked angel-hair pasta or white rice. You’ll need about 2 cups of either one.
Per Serving: 170 calories, 18 g protein, 2 g carbohydrate, 8 g fat, 1.5 g saturated fat, 160 mg cholesterol, 0 g dietary fiber, 400 mg sodium
Diet Exchanges: 2 ½ meats, 1 ½ fats, or 0 carbohydrate choices