A simple, fast and healthful meal you’ll make over and over again. Add a vegetable, such as asparagus or broccoli, to the cooking pasta in the last few minutes, and it makes an entire meal.
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Pasta with Lemon, Mint, Parsley and Shrimp
12 ounces strand-shaped pasta, such as linguine or spaghetti
1/4 cup lemon juice
1/4 cup extra virgin olive oil, plus 1 tablespoon
3/4 teaspoon salt, divided
1 cup parsley, chopped
1/4 cup mint, chopped
4 cloves garlic
1 1/2 pounds peeled shrimp
- Cook the pasta in plenty of lightly salted boiling water; drain but do not rinse.
- Combine the lemon juice, 1/4 cup of the olive oil and 1/4 teaspoon of the salt: toss with the pasta.
- Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium high. Toss the shrimp with the garlic and remaining 1/2 teaspoon of salt. Place the shrimp in a single layer in the pan and cook about 2 minutes per side, or until is cooked through.
- Combine the shrimp, pasta, parsley and mint. Add salt and pepper to taste and serve.
Makes 4 servings
588 calories, 44 g protein, 69 g carbohydrates, 10 g fiber, 19 g fat, 3 g satfat, 549 mg sodium
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