Pasta With Shrimp And Green Peas2015-01-15
- Servings : 2
- Prep Time : 10m
- Cook Time : 14m
- Ready In : 24m
This information is per serving.
Calories from Fat70
Serving Size:17 oz. (480 g)
Pasta is economical and easy to prepare 100’s of way, and yet many diet plans and diet experts recommend eliminating pasta. They cite its high glycemic index and the fact most are made with reminded white flour. Disregard the fact many Italians eat pasta daily and are healthier than most Americans. How can this be?
For one thing, Italians do not make a meal out of pasta. Pasta is not considered an entree. It is more like an appetizer.
Spaghetti and meatballs are an American invention. A restaurant dinner serving of spaghetti and meatballs can have over 1,000 calories without an appetizer, drink, salad, bread, and dessert. Add those items and you can easily have a 2,000 to 3,000 calorie meal. Any surprise why many Americans are overweight.
Pasta with shrimp and green peas is a simple high fiber and protein recipe. A 17 ounce (480 g) serving has less than 500 calories, 4 grams of saturated fat, 7 grams of fiber and 42 grams of protein. Salad and bread adds 200 to 400 calories. That’s still less than one restaurant serving of spaghetti and meatballs. Pasta with shrimp and peas has up to 70 percent less sodium.
This recipe can be doubled.
Substitutions – Additions
- You can use any long or short pasta in this recipe.
- Crab or lobster and be used in place of shrimp.
- Add other herbs like parsley, thyme, or rosemary.
- Use a combination of seafood.
- 4 oz. (113 g) linguine or other long pasta
- 1 tablespoon (14 g) butter
- 3 tablespoons (45 ml) fresh lemon juice (one lemon)
- 1/4 cup (60 ml) dry white wine, water, or broth
- 1 lb. (450 g) large shrimp
- 1 cup (190 g) frozen or fresh green peas
- Red pepper flakes to taste
- 4 oz. (113 g) cherry or grape tomatoes, halved
- 1 teaspoon (5 ml) fresh basil, thinly sliced (optional)
- Salt to cook pasta
Method of Preparation
Bring 2 qt. of water to a rolling boil, add salt if desired, and the pasta. Cook pasta per manufactures directions until al dente.
Meanwhile, melt butter in a large skillet over medium heat. Add shrimp and red pepper flakes and cook, stirring, 2 to 3 minutes. Stir in lemon juice and sherry and bring to a slow boil. Cook about 2 minutes. For very tender peas, add them at this time otherwise add peas in step 3.
Drain pasta and toss with shrimp and peas using two forks or tongs. If peas were not added in step 2, add them at this time. Cook, stirring, 2 to 3 minutes or until liquid is almost absorbed. Stir in tomatoes and basil. Serve immediately.