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Shrimp Scampi in White Wine



shrimp scampi in white wine 5d32c4946a4e6 - Shrimp Scampi in White Wine

Makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 6 minutes


1 1/2 pounds fresh or frozen and thawed large scampi or  shrimp, peeled and deveined with tails left on

2 tablespoons butter or margarine

1/4 cup minced parsley

1 teaspoon dried basil leaves

3 cloves garlic, minced

1/4 cup dry white wine or nonalcoholic dry white wine

1 tablespoon lemon juice

1 teaspoon grated lemon rind

1/4 teaspoon salt

1/8 teaspoon black pepper


1. Rinse scampi and pat dry. In a large nonstick skillet, melt the butter over moderate heat. Add the parsley, basil, and garlic and cook for 1 minute.

2. Stir in the scampi, wine, lemon juice, lemon rind, salt, and pepper. Cook, covered, for 4 to 5 minutes or just until the scampi turn opaque, stirring occasionally. Serve with lemon wedges.

Nutrition Information

1 Serving: Calories 149. Total Fat 7 g. Saturated Fat 4 g. Protein 18 g. Carbohydrate 2 g. Fiber 0 g. Sodium 380 mg. Cholesterol 177 mg.

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Grandma Rose’s Lasagna



grandma roses lasagna 5d32c48d1e27d - Grandma Rose’s Lasagna

Makes 8 main-dish servings.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes

  • 8 ounces bulk Italian sausage or lean ground beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups spaghetti sauce
  • 11⁄2 cups part-skim ricotta cheese or low-fat (1% milkfat) cottage cheese, drained
  • 1⁄3 cup grated Parmesan cheese or Romano cheese
  • 1⁄4 cup minced parsley
  • 1 large egg white, lightly beaten
  • 9 no-boil lasagna noodles
  • 2 cups shredded part-skim mozzarella or provolone cheese (8 ounces)

Preheat the oven to 350°F. To prepare the meat sauce, in a large saucepan, cook the sausage, onion, and garlic over moderately high heat until sausage is browned. Remove from saucepan and drain well. Wipe out the saucepan. Return the meat mixture to saucepan. Stir in spaghetti sauce. Bring to a boil. Lower heat and simmer, covered, for 5 minutes, stirring occasionally.

Meanwhile, to prepare the ricotta filling, in a medium-size mixing bowl, stir together the ricotta cheese, Parmesan cheese, parsley, and egg white.

To prepare the casserole, spread 2 cups of the meat sauce over bottom of a lightly greased 13″ x 9″ x 2″ baking dish. Place 3 dry noodles, side by side, on top of sauce (do not overlap). Spread with half of the ricotta filling. Spoon 11⁄2 cups of the meat sauce over (tip, above right). Sprinkle with one-third of the mozzarella cheese. Repeat layers of noodles, ricotta filling, meat sauce, and mozzarella. Then, top with the remaining noodles, meat sauce, and mozzarella.

Bake, covered, for 35 to 40 minutes or until noodles are tender. Uncover; bake for 5 minutes more. Let stand 10 minutes.

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