Lobster and Shrimp Scampi – 10 Points +

Instructions

1. Prepare spaghetti according to directions on box.
2. When pasta is done save about ¼ cup of the pasta water and drain the rest.
3. In a 3-quart or large saucepan bring about 6 cups of salted water to a boil and add lobster tails.
4. Simmer lobster tails uncovered about 8-12 minutes or until the shell is bright red (you can poke a fork in the meat to check to see if it is tender).
5. Once the lobster tails are done; drain and add cold water to cool them.
6. You will need to crack open the shells and pull out the lobster meat (I give them a quick rinse to make sure all the shell and pieces or rinsed off).
7. In a large nonstick skillet, add olive oil and heat on medium-high.
8. Saute shrimp and cook until shrimp is just pink or coral color, about 2-3 minutes.
9. Add the garlic and cook stirring constantly, about 1 minute.
10. Transfer shrimp to a large dish and keep warm (I cover the dish with foil).
11. In the skillet, combine the broth, wine, lemon juice, parsley, the salt and pepper; and bring it to a boil.
12. Boil uncovered about 5 minutes.
13. Chop up lobster meant into small pieces and add both lobster and shrimp to the sauce; mix well.
14. In a large pasta bowl add pasta and scampi sauce; mix well.
15. If the pasta seems a little dry, you can add the left over pasta water, if not, you can throw it out.
16. (Optional) You can top with shredded Parmesan cheese; but you must recalculate and update your points.

Preparation time: 20 minute(s)

Cooking time: 25-30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: Italian