How to defrost frozen shrimp: It’s easy! Shrimp can be placed in a colander under cold, running water for a few minutes, until soft. It can also be pulled out the night before and defrosted in the refrigerator overnight. Once defrosted, shrimp should not be re-frozen. Take out what you know you will use for the meal or for the next day.
As far as pasta goes, portion control is key; especially for people with diabetes or those watching their weight. 1 cup of pasta doesn’t seem like a lot, but it contains 240 calories and almost 45 g of carbohydrates. Whole wheat pasta has more fiber, making it a more filling and better choice. If you have tried several brands and haven’t found one you like, consider a variety with added fiber. One of my favorites is Dreamfield’s pasta; it tastes almost like regular semolina pasta.
Pesto Shrimp with Sun-dried Tomatoes over Linguine
Serves 6
Ingredients:
1.5 pound large frozen shrimp, thawed
2 Tbsp olive oil
3 garlic cloves, chopped
¼ cup prepared pesto
½ cup low sodium vegetable broth
1/3 cup white wine (optional)
½ cup chopped sun-dried tomatoes, without oil
1 pound pasta (whole grain/high fiber preferred)
Directions:
1. Bring pot of water to a boil for the pasta, cook as directed. Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and sauté.
2. Add shrimp, pesto, vegetable broth/wine, and sun-dried tomatoes and simmer for 5 minutes.
3. Serve shrimp and sauce over pasta and enjoy!
Nutrition Facts: 1 1/3 cups pasta w/ 4 oz shrimp and sauce
440 calories, 11 g fat (2 g saturated), 61 g carbohydrates, 10 g fiber, 27 g protein,145 mg sodium, 870 mg sodium
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