A fast and easy seafood pasta dish.
Ingredients
6 peeled large fresh shrimp (60 g)
3-ozs. spaghettini pasta, whole-wheat, uncooked (85 g)
1 Tbsp olive oil (15 mL)
1 Tbsp. minced garlic (15 g)
1 tsp. chopped shallots (5 g)
1/2 stalk broccoli, cut into florettes (75 g)
1/4 cup peeled, seeded, diced tomato (45 g)
1/4 cup sliced mushrooms (18 g)
1/8 tsp. dried red pepper flakes (1g), or to taste
1/4 cup dry white wine (60 mL)
1 tsp. each of chopped fresh basil, oregano, fennel seeds and parsley (5 g)
Preparation
- Peel and devein shrimp; set aside. (Save shells for stock).
- Cook pasta according to package directions; drain and set aside.
- Heat a 9-in. skillet over high heat 1 minute; add oil, and heat 10 seconds. Add broccoli, garlic, and shallots; cook, stirring constantly, 2-3 minutes.
- Add tomato, mushrooms, pepper flakes, and shrimp cook, stirring constantly, 2-3 minutes or until shrimp turn pink.
- Stir in wine, scraping bottom of skillet to loosen any particles, if necessary.
- Add pasta and the herbs. Toss gently. Serve immediately.
Yield: 1 serving
NUTRITION PROFILE: low sodium, high protein, high cholesterol
Source: recipe adapted from Taste of Home
