Lent is officially here. Turn away from the greasy fried seafood this Friday and try this easy and delicious recipe!
Serves: 8 – 1 ½ cup servings
Ingredients:
• 1 ½ lb medium to large raw, peeled deveined shrimp, preferably tail-on
• Juice ½ lemon
• 3 cloves garlic, minced
• 1/8 tsp chile pepper flakes
• 3 tbsp olive oil, plus additional to serve
• ½ cup Italian parsley, finely chopped
• ½ cup dry white wine
• 14 oz ripe cherry tomatoes, chopped
• 1/8 tsp sea salt
• 1 lb whole wheat spaghetti, fettuccine, or linguine
• ¼ cup chopped fresh basil, optional
Directions:
1. Rinse shrimp in a large bowl filled with water and lemon juice. Set aside
2. In a large nonstick pan, sauté garlic and pepper flakes in oil on medium-high for 2 to 3 minutes. Add parsley and shrimp and cook until shrimp turn vivid pink. Add wine, stirring until reduced by half. Add tomatoes and cook for 5 more minutes. Remove shrimp from sauce and set aside in a shallow dish.
3. Meanwhile, fill a large pot with water, add salt and bring to a boil. Add pasta and cook according to package directions. Drain and transfer pasta to pan with sauce and sauté on medium-high heat for 1 minute.
4. Transfer pasta to a serving platter and arrange shrimp over top. Serve with a drizzle of oil and basil, if desired.
Nutrients per 1 ½ cup serving: 382 Calories, 10 g Fat, 1 g Saturated Fat, 4 g Monounsaturated Fat, 0.5 g Polyunsaturated Fat, 44 g Carbs, 9 g Fiber, 4 g Sugar, 26 g Protein, 50 mg Sodium, 0 mg Cholesterol
Estelle L. Benoit, RD, LDN
Source: Cleaneating Magazine July 2011