Whole Wheat Pasta with Shrimp and Spinach
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 259.8
- Total Fat: 11.4 g
- Cholesterol: 58.7 mg
- Sodium: 495.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.4 g
- Protein: 15.9 g
View full nutritional breakdown of Whole Wheat Pasta with Shrimp and Spinach calories by ingredient
Number of Servings: 2
Ingredients
-
2 tsp Garlic
1/4-cup chopped Onions
1/2-cup Del Monte Petite Cut Diced Tomatoes
1/2 fresh Lime
12 medium Shrimp
2 cups fresh Spinach
2/3-cup Whole Wheat Spaghetti, cooked
6 Calamata Greek Olives
1/2-oz slivered Sun Dried Tomatoes (about 2 tbsp)
2 tbsp Pine Nuts
2 tbsp grated Parmesan Cheese
Directions
Serves 2.
Cook pasta according to directions until al dente. Strain.
Squeeze a wedge of lemon over shrimp and broil or grill until done. (You may also want to add your favorite spice to the shrimp; my fav is Chef Paul Prudhomme's Magic Seasoning Blends "Blackened Redfish Magic".)
Lightly toast pine nuts under broiler in oven, checking every 60 seconds for doneness.
Heat medium skillet, adding garlic, onions and half the diced tomatoes. Cook until onions are softened and add remaining diced tomatoes, spinach, olives and sun dried tomatoes, then cover and simmer the mixture for 3 additional minutes. When done, add the cooked shrimp to the mixture.
Place pasta in individual serving dishes and spoon the mixture over it, sprinkling on toasted pine nuts and parmesan cheese.
Serve hot.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MACDOHM.
Cook pasta according to directions until al dente. Strain.
Squeeze a wedge of lemon over shrimp and broil or grill until done. (You may also want to add your favorite spice to the shrimp; my fav is Chef Paul Prudhomme's Magic Seasoning Blends "Blackened Redfish Magic".)
Lightly toast pine nuts under broiler in oven, checking every 60 seconds for doneness.
Heat medium skillet, adding garlic, onions and half the diced tomatoes. Cook until onions are softened and add remaining diced tomatoes, spinach, olives and sun dried tomatoes, then cover and simmer the mixture for 3 additional minutes. When done, add the cooked shrimp to the mixture.
Place pasta in individual serving dishes and spoon the mixture over it, sprinkling on toasted pine nuts and parmesan cheese.
Serve hot.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MACDOHM.