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Shrimp and artichoke pasta

June 22, 2024

Recipe

This light version of shrimp salad has no mayo in it. But it's filling enough to be served as an entree.

Serves 4

This light version of shrimp salad has no mayo in it. But it's filling enough to be served as an entree.

Cook the pasta according to the directions on its package. When the pasta is done, scoop out 1 cup of the pasta water. Set it aside. Drain and rinse the pasta.

In a large skillet, heat the oil over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until the shrimp turns pink.

Add peas, artichoke hearts and 1/3 cup of the pasta water. Lower the heat to medium. Cover and cook for 1 more minute.

Add the cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.

Add more cooking water if the pasta is too dry. Serve.

4 ounces whole-wheat bow tie or other pasta
2 teaspoons olive oil
1 clove garlic, finely minced
8 ounces raw shrimp, peeled and deveined
1 cup frozen peas
8 ounces artichoke hearts, drained from can or thawed if frozen and cut into bite-sized pieces
1/2 cup thinly sliced green onions
3 tablespoons lemon juice
1/2 teaspoon ground black pepper

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 1 Grains and grain products 2 Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

2 Carbohydrates Fats Fruits 1/2 Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 226 Calories 34 g Total carbohydrate 76 mg Cholesterol 8 g Dietary fiber 2 g Monounsaturated fat Potassium 14 g Protein 1 g Saturated fat 1 1/2 cups Serving size 391 mg Sodium 4 g Total fat