Lightweight Shrimp & Pea Pasta

SERVINGS:

4

COOK TIME:

20 min

PREP TIME:

10 min

DIFFICULTY:

easy

 Ingredients:

• 300 grams dry fuselini or pasta of your choice (I use regular whole wheat)
• 1 tsp. olive oil
  
• 3-5 garlic cloves, minced
• 400 grams frozen shrimp (shell and tail removed)
• ¾ tsp. red chili flakes (use less, or none if you won't want it spicy)
• 1½ Tbsp. butter
• ¼ white wine (or chicken broth)
  
• 1½-2 Tbsp. lemon juice (or juice from half a lemon)
• 1½ cups frozen peas (255 grams)
  
• 100 grams Parmesan Reggiano, grated
  
• 2-3 Tbsp. Fresh parsley, finely chopped

 *Decrease the carbs in the recipe by using a different kind of pasta. The Explore brand makes some lentil based pastas and some of those have quite a few less carbs.

Instructions:

1. Follow the instructions to cook your pasta. Set a timer for 1 minute less than the recommended cooking time. As you will cook the pasta a bit more later, cutting down on the boiling time will prevent it from being overcooked.
2. While your pasta is cooking, heat the olive oil in a large pan or pot. I recommend a large one because it will cut down on the number of things you have to wash!
3. When the oil is hot, add the minced garlic and cook over medium heat for 1 minute before adding the shrimp, chili flakes and salt and pepper.
4. Cook the shrimp for 3-4 minutes in total or until the shrimp are fully cooked. Transfer the shrimp to a bowl. Do not wash the pot.
5. Add the butter, white wine (or broth), and lemon juice to the pot. Cook for 2 minutes.
6. Your pasta should be ready by now. Strain the pasta. Add the cooked pasta to the pot with the butter and lemon sauce.
7. Next, add the frozen peas to the pot with the pasta. Mix the pasta, sauce and peas together until the peas are warm.
8. Add the shrimp and grated Parmesan into the pot. Mix everything together.
9. Top with the parsley and season with additional Parmesan if desired.
   

Nutrition information per serving:

Fat 15 grams

Carbs 62 grams

Protein 41 grams