This dish is full of fresh ingredients that contain bold flavors. It is easy to make, yet super gourmet.
- 4 oz. spaghetti style whole grain pasta*
- ½ pound of fresh wild caught shrimp, peeled and deveined
- 1 large shallot, diced
- 1 red pepper, diced
- 4 tbsp extra virgin olive oil
- 1 tbsp butter**
- 1 lemon, zested and juiced
- 3 garlic cloves, peeled and pressed through garlic press
- ⅛ cup fresh parsley
- Freshly ground black pepper to taste
- Sea salt to taste
- Optional: Add peas or spinach for additional vegetables
- Cook pasta according to package instructions. I add a pinch of sea salt and a drop of oil to boiling water before adding pasta
- Drain pasta in colander and set aside
- Meanwhile, sauté shallots, red pepper and shrimp in large pan on medium heat with extra virgin olive oil and butter
- Add lemon zest and juice
- When shrimp are fully cooked, add the pasta (shrimp are cooked when they turn from translucent to pink)
- Add fresh garlic and parsley
- Add salt and pepper
*I use gluten-free pasta by Tinkyada which uses organic brown rice. This is my favorite brand of gluten-free pasta; it has the best texture and consistency of all the gluten-free pastas I have tried so far.
Using whole grain pasta, fresh seafood and vegetables make for a healthy, balanced and refreshing dinner.
This dish features shrimp. According to the United States Department of Agriculture (USDA), eating about 8 ounces per week of a variety of seafood contributes to the prevention of heart disease.
Shrimp is a great way to reach this goal. In fact, according to the American Dietetic Association, shrimp are low in saturated fat and a good source of nutrients such as niacin, iron, phosphorus, zinc, protein, vitamin B12 and selenium. Shrimp is high in cholesterol, so eat it in moderation. Seven medium sized shrimp = 2 oz. cooked.