big meal of the weekend: lemon garlic linguine with shrimpPosted: March 14, 2011
FACT: Shrimp may be small but are a powerhouse of selenium, vitamin D and B12! Not to mention an excellent source of lean protein, just 4oz provides nearly 25g. I’m no mathmetician, but shrimp added to fiber rich whole wheat pasta and some yummy veggies equals a super big meal of the weekend!
Here we go….
1/2 package of whole wheat linguine pasta
1lb uncooked shrimp
1 red pepper
1 can organic fire roasted tomatos (watch the sodium!)
Fresh garlic, 1 lemon, EVOO
Heat 2 tbs EVOO and lots of garlic (at least 4 cloves chopped) in a large skillet/wok over med-hi heat. Cut pepper, onion, and asparagus into medium sized pieces. Add pepper, onion to skillet, set asparagus aside. Let sautee until onion is soft.
Meanwhile, cook whole wheat pasta according to package directions. Peel shrimp, season to taste and pan fry in skillet separate from vegetables. Set aside when fully cooked. Add asparagus to onion and pepper skillet, let cook for 5 minutes
Add pasta to vegetables, toss to mix. Add more EVOO if desired, squeeze with 3 wedges lemon. Let cook over medium heat for 5 minutes.
Serve with shrimp on top and grated parmesan cheese. Provides 4-5 servings.