Monday, June 3, 2013

Triple Quick Shrimp and Pasta

I know, I have not given you a recipe in awhile.  Somewhere between  my son's graduation and my daughter's move out of the house, I didn't get much cooking done.  (great excuses!)

But I have started again.  Yes, I sat down on Saturday morning and went through some of the recipes that I had marked.  I pulled out THREE for this week.  I know it is a bit extreme but I felt like it.

I did make a small mistake.  I was supposed to have a meal tonight for "meatless Monday" but the shrimp had thawed so I had to use them.

Guess what?  This recipe worked.  We both really liked it and it was quick to make.   As we say, this is a keeper!

The recipe is from Diabetic Cooking Magazine.  I went through and tore out the recipes I liked and I just noticed that they don't put the month or issue on the pages.  The magazine comes out every other month.  There is usually a theme to the recipes.  If you are interested, you can look at the web site for the magazine on line.

Triple-Quick Shrimp and Pasta

4 oz. uncooked whole grain rotini pasta
8 oz. small shrimp with tails, peeled
4 oz. asparagus spears, trimmed and broken into 2 inch pieces
1 cup grape tomatoes, quartered
1/2 cup light olive oil vinaigrette
2 medium cloves of garlic, minced
2 teaspoons chopped fresh rosemary
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese

1.  Cook pasta according to package directions, omitting any salt or fat.  Four minutes before pasta is cooked, add shrimp; cook 1 minute.  Add asparagus to shrimp and pasta and continue cooking 3 minutes or until  shrimp are pink and opaque.

2.  Remove pot from heat.  Drain well, shaking off excess liquid.  Return pasta, shrimp and asparagus to pot with remaining ingredients except basil and Parmesan cheese.  Toss until well blended.  Add basil and Parmesan cheese and toss gently.  
Serves 4
Dietary exchanges:  1 fat, 1 meat, 1 1/2 starch   Calories: 230 Total fat 7 g, Saturated Fat 1 g, Protein 16 g, Carbohydrate 27 g, Cholesterol 76 mg, Dietary fiber 3 g, Sodium 766 mg.

If you are used to reading my recipes, you know that I somehow never make things absolutely right. I ended up using ziti because I forgot to ask Silent Sam to pick up rotini and SS could not find light olive oil vinaigrette, so we had full strength. The basil just adds the right fresh taste to this dish.  I know we will have this again.  It would be great for company also because it cooks so fast.  They would never guess it was good for them!

 Thanks for reading!

This bloom was my surprise this morning!  Lovely!

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