Shrimp and artichoke pasta
Dietition's Tip
This light version of shrimp salad has no mayo in it. But it's filling enough to be served as an entree.
Ingredients
- 4 ounces whole-wheat bow tie or other pasta
- 2 teaspoons olive oil
- 1 clove garlic, finely minced
- 8 ounces raw shrimp, peeled and deveined
- 1 cup frozen peas
- 8 ounces artichoke hearts, drained from can or thawed if frozen and cut into bite-sized pieces
- 1/2 cup thinly sliced green onions
- 3 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
Directions
Cook the pasta according to the directions on its package. When the pasta is done, scoop out 1 cup of the pasta water. Set it aside. Drain and rinse the pasta.
In a large skillet, heat the oil over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until the shrimp turns pink.
Add peas, artichoke hearts and 1/3 cup of the pasta water. Lower the heat to medium. Cover and cook for 1 more minute.
Add the cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.
Add more cooking water if the pasta is too dry. Serve.
