Shrimp and artichoke pasta
Nutrition Facts
Serving Size 1 1/2 cups
Calories 226
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 4 g | |
| Sodium | 391 mg | |
| Cholesterol | 76 mg | |
| Dietary fiber | 8 g | |
| Protein | 14 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This light version of shrimp salad has no mayo in it. But it's filling enough to be served as an entree.
Ingredients
(Serves 4)- 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
Directions
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.