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ShareBasil-Lemon Shrimp Linguine
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 336
- Protein(gm): 31
- Carbohydrate(gm): 39
- Fat, total(gm): 6
- Cholesterol(mg): 172
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 4
- Sodium(mg): 463
- Vegetables(d.e): 1
- Starch(d.e): 2
- Very Lean Meat(d.e): 3
- Fat(d.e): 1
Diabetic Exchanges
- 1 pound fresh or frozen large shrimp in shells
- 6 ounces dried linguini or fettuccine
- 1/2 teaspoon salt
- 8 ounces fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
- Nonstick cooking spray
- 2 cloves garlic, minced
- 1 cup thin red, yellow, and/or green sweet pepper strips
- 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
- 1 teaspoon finely shredded lemon peel
- 1/4 teaspoon ground black pepper
- 1/4 cup sliced green onions
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Fresh basil sprigs (optional)
- Lemon wedges (optional)
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges. Makes 4 (1 1/2-cup) servings.
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