Shrimp Scampi with Fusilli

Super Food: Astaxanthin is a reddish pigment which gives shrimp their color that belongs to the carotenoids family. Studies have shown it to lessen sun damage and prevent wrinkles.


  •  P20 Lifestyle Protein Fusilli,1 pouch
  •  3oz Large Shrimp
  •  1 tbsp Extra Virgin Olive Oil
  •  ½ tbsp Unsalted Butter
  •  1 tbsp Shallots
  •  2 cloves of Garlic
  •  ½ tsp Black Pepper
  •  ½ tsp Iodized Salt
  •  ¼ tsp Red Pepper Flakes
  •  ¼ cup Low Sodium Chicken Broth
  •  ¼ cup Lemon Juice
  •  2 tbsp Fresh Parsley
  •  1 tbsp Parmesan Cheese, grated


  1. Bring a saucepan of water to a boil and add the pouch of fusilli pasta. Boil for 10 minutes and remove from water.
  2. Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook.
  3. Add the chicken broth, lemon zest and lemon juice. Bring to a boil and cook for 1 minute just until the shrimp are completely opaque and cooked through. Open the pouch of cooked fusilli and add to your skillet.
  4. Stir in your fusilli and parsley so they are coated with the garlic-lemon sauce and heat just until warmed through.
  5. Sprinkle with a touch of parsley and parmesan cheese. Serve warm.

Nutrition: Calories: 432  Fat 24g  Total Carbs 17.2g  Fiber 3.3g  Sugar 2.6g  Net Carbs 13.9g    Protein 40g

50% Fat, 16% Carbohydrate, 37% Protein

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