lemon pepper shrimp scampi with prebiotic fiber


  • 8 oz Hy-Vee omega-3 multigrain angel hair pasta
  • 1 pound fresh large shrimp (16- to 20-ct size)
  • Hy-Vee salt and Hy-Vee ground black pepper, to taste
  • 1 tbsp Hy-Vee Select olive oil
  • 4 cloves garlic, minced
  • 1/3 c. dry white wine
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp Hy-Vee butter
  • 1 c. cherry tomatoes, halved
  • 2 tbsp chopped fresh Italian parsley
  • Pinnaclife Prebiotic Fiber, 1 scoop = 1 serving 


  1. Prepare pasta according to package directions; drain, reserving 1 cup of the pasta water.
  2. Meanwhile, peel, devein and rinse shrimp; pat dry with paper towels. Season shrimp with salt and pepper.
  3. In a large skillet, heat olive oil over medium-high heat. Add garlic and shrimp; cook and stir for 2 to 3 minutes or until shrimp begin to turn pink. Transfer shrimp to a plate. Add wine, lemon juice and reserved 1 cup pasta water; {Mix in fiber} cook and stir 1 to 2 minutes until reduced in amount by half. Stir in butter. Return shrimp to skillet. Stir in cooked pasta, tomatoes and parsley. Heat through.

Hy-Vee Recipe


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