Shrimp Scampi with Spinach and Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 486.9
- Total Fat: 21.2 g
- Cholesterol: 160.2 mg
- Sodium: 835.5 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 6.8 g
- Protein: 29.5 g
View full nutritional breakdown of Shrimp Scampi with Spinach and Peppers calories by ingredient
Introduction
This was originally a Publix recipe that I altered just a bit by adding more vegetables and using Dreamfield pasta instead of regular pasta. Dreamfield pasta, if you aren't familiar with it, is very diabetic friendly, with a low glycemic value. Pasta was something that had all but been cut out of our lives, both of us being diabetics, but no more. Total cooking and prep time, about 30 minutes if you chop the veggies yourself (instead of buying them already prepared). This was originally a Publix recipe that I altered just a bit by adding more vegetables and using Dreamfield pasta instead of regular pasta. Dreamfield pasta, if you aren't familiar with it, is very diabetic friendly, with a low glycemic value. Pasta was something that had all but been cut out of our lives, both of us being diabetics, but no more. Total cooking and prep time, about 30 minutes if you chop the veggies yourself (instead of buying them already prepared).Number of Servings: 4
Ingredients
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Ingredients:
3 cloves garlic, finely diced
1 oz grated parmesean cheese
8 oz Dreamfield angel hair pasta
1/2 cup chicken broth
4 cups baby spinach (6 oz)
1 cup chopped tri-color peppers
1 oz. Mt. Olive roasted peppers, chopped
1/4 cup onion, finely diced
1/4 cup baby bella mushrooms, roughly chopped
2 tbsp olive oil
12 oz shrimp, peeled, deviened, thawed
1/4 tsp crushed red pepper flakes
3 tbsp butter
1/2 tsp kosher salt
1/2 tsp pepper
Directions
1. Cook and drain the pasta following package instructions.
2. Preheat a large saute pan on medium for 1-2 minutes. Place oil and garlic in the pan; cook 3-4 minutes or until the garlic edges begin to turn golden.
3. Add the peppers, onion, mushrooms, salt, pepper and pepper flakes. Cook 3-4 minutes until vegetables are tender.
4. Add the broth and shrimp; cook 3-4 minutes or until the broth is reduced by half and the shrimp are just starting to turn pink.
5. Reduce heat to low; stir in the butter, spinach, cheese and pasta. Toss until butter and cheese melts and spinach wilts. Serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LA_BELLA_BAMA.
2. Preheat a large saute pan on medium for 1-2 minutes. Place oil and garlic in the pan; cook 3-4 minutes or until the garlic edges begin to turn golden.
3. Add the peppers, onion, mushrooms, salt, pepper and pepper flakes. Cook 3-4 minutes until vegetables are tender.
4. Add the broth and shrimp; cook 3-4 minutes or until the broth is reduced by half and the shrimp are just starting to turn pink.
5. Reduce heat to low; stir in the butter, spinach, cheese and pasta. Toss until butter and cheese melts and spinach wilts. Serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LA_BELLA_BAMA.
Member Ratings For This Recipe
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CD13662685
