Shrimp and artichoke pasta - Mayo Clinic

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Shrimp and artichoke pasta

Print Products and services By Mayo Clinic Staff

Dietitian s tip

This is a light version of traditional shrimp salad (without mayo) and is filling enough to be considered an entree.

Number of servings

Serves 4 High FiberLow FatHealthy carb

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 and cut into bite-sized pieces if frozen 1/2 cup thinly sliced green onions 3 tablespoons lemon juice 1/2 teaspoon ground black pepper

Directions

Cook pasta according to directions. When the pasta is done, scoop out 1 cup of the pasta water and reserve. Drain and rinse pasta. Heat oil in a large skillet over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until shrimp turns pink. Add peas, artichoke hearts and 1/3 cup of reserved pasta water. Lower heat to medium. Cover and cook for an additional minute. Add cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly. Add more cooking water if the pasta is too dry. Serve.

Nutritional analysis per serving

Serving size 1 1 2 cups

Calories 240Total fat 4 gSaturated fat 0.5 gTrans fat TraceMonounsaturated fat 2 gCholesterol 70 mgSodium 555 mgTotal carbohydrate 35 gDietary fiber 7 gAdded sugars 0 gProtein 16 g

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 1 Carbohydrates 2 Protein and dairy 1

Diabetes Meal Plan Choices

Starches 2 Nonstarchy vegetables 1 Meat and meat substitutes 2

DASH Eating Plan Servings

Grains and grain products 1 Vegetables 2 Meats, poultry and fish 2 DASH diet: Recommended servings Sample DASH menus ShareTweet June 04, 2015

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