Dietitian’s tip:
This light version of shrimp salad has no mayo in it. But it’s filling enough to be served as an entree.
Number of servings
Serves 4
Weight management Healthy-carb Diabetes meal plan Kidney diet High-fiber
Ingredients
4 ounces whole-wheat bow tie or other pasta
2 teaspoons olive oil
1 clove garlic, finely minced
8 ounces raw shrimp, peeled and deveined
1 cup frozen peas
8 ounces artichoke hearts, drained from can or thawed if frozen and cut into bite-sized pieces
1/2 cup thinly sliced green onions
3 tablespoons lemon juice
1/2 teaspoon ground black pepper
Directions
Cook the pasta according to the directions on its package. When the pasta is done, scoop out 1 cup of the pasta water. Set it aside. Drain and rinse the pasta.
In a large skillet, heat the oil over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until the shrimp turns pink.
Add peas, artichoke hearts and 1/3 cup of the pasta water. Lower the heat to medium. Cover and cook for 1 more minute.
Add the cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.
Add more cooking water if the pasta is too dry. Serve.
Nutritional analysis per serving
Serving size: 1 1/2 cups
Calories 226 Total fat 4 g Saturated fat 1 g Trans fat Trace Monounsaturated fat 2 g Cholesterol 76 mg Sodium 391 mg Total carbohydrate 34 g Dietary fiber 8 g Added sugars 0 g Protein 14 g Total sugars 3 g Polyunsaturated fat 1 g Potassium 385 mg Calcium 61 mg Magnesium 61 mg Vitamin D 1 IU Iron 2 mg
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