Recipe by Robin Webb, MS, LN, courtesy of Diabetes Forecast®, the Healthy Living Magazine.
INGREDIENTS
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8 ounces whole wheat spaghetti or linguine
3 tablespoons olive oil
4 garlic cloves, minced
Pinch crushed red pepper flakes
1 pound fresh large shrimp, peeled and deveined
¼ cup dry white wine
Juice and zest of one lemon
2 teaspoons butter
2 tablespoons minced fresh parsley
DIRECTIONS
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Cook the whole wheat pasta according to the package directions.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and
crushed red pepper flakes, and sauté for about 1 minute, just until fragrant. Do not let the garlic
brown.
Add the shrimp and sauté for 2 to 3 minutes, or until the shrimp are cooked through and turn
pink.
With a slotted spoon, remove the shrimp from the skillet; keep warm. Add the wine and lemon
juice to the skillet and bring to a boil. Simmer for about 3 minutes. Add the butter and stir as it
melts.
Add the lemon zest, parsley, and cooked pasta to the skillet; toss to coat. Top with the shrimp
and serve immediately.
Nutrition Information: 3 ounces shrimp + ¾ cup pasta, Serves 5
Calories: 325
Protein: 20 grams
Carbohydrates: 35 grams
Fat: 11 grams
Sodium: 165 mg
Cholesterol: 100 mg
Enjoy!
Gale Pearson, MS, RD, CDE
TPMG Nutrition Services | 757.232.8768
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