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Healthy Shrimp Spaghetti
4 Servings
I had no plans on sharing this idea when I started cooking it, but once I took a taste I thought, “Let me see if the family likes it. If they do I’ll write it up.”
They LOVED IT!
Even the kids!!
Ingredients:
8oz uncooked whole wheat thin spaghetti
2 tbsp coconut oil
2 tbsp olive oil
3 cloves of garlic, minced
10g fresh basil leaves, chopped, plus extra for garnish
1 can sodium-free diced tomatoes (15 oz)
1 tbsp garlic powder
juice of 1 lemon, plus some of the zest
Healthy pinch of salt
1 pound medium shrimp, cleaned and unshelled
Directions:
Cook the pasta according to the package.
While waiting for the water to boil for the pasta, heat the oils in a medium pot over medium heat. I used a mix of olive oil and coconut oil because I like the sweetness the coconut oil brings. If you don’t have it, just double up on the olive oil.
Add the garlic to the warm oil and just as it turns slightly brown add the basil. They will get a little crisp and help flavor the oil. Only cook for a few seconds before adding the tomatoes.
At this point I added a tablespoon of garlic powder because I only had 3 garlic cloves in the house and I wanted more garlic flavor.
Mix everything together and add a bit of the zest from the lemon before juicing it and adding it to the pot. Mix in the salt and cook everything for a few minutes allowing the flavors to blend.
By this time your water should be boiling so you can add the pasta.
At the same time add the shrimp to the tomato and oil mixture. As soon as the shrimp turn pink, lower the heat to simmer.
Once the pasta is cooked al dente, drain. Combine the shrimp-tomato mixture with the pasta and top with some fresh basil.
We served it with a side salad and a sprinkling of Parmesan.
Nutritional Info:
Per Serving
Calories:
Protein: 20g
Carbs: 29g
Total Fat: 15g
Sat Fat: 7g
Sugar: 6g
Dietary Fiber: 6g
4 Servings
I had no plans on sharing this idea when I started cooking it, but once I took a taste I thought, “Let me see if the family likes it. If they do I’ll write it up.”
They LOVED IT!
Even the kids!!
Ingredients:
8oz uncooked whole wheat thin spaghetti
2 tbsp coconut oil
2 tbsp olive oil
3 cloves of garlic, minced
10g fresh basil leaves, chopped, plus extra for garnish
1 can sodium-free diced tomatoes (15 oz)
1 tbsp garlic powder
juice of 1 lemon, plus some of the zest
Healthy pinch of salt
1 pound medium shrimp, cleaned and unshelled
Directions:
Cook the pasta according to the package.
While waiting for the water to boil for the pasta, heat the oils in a medium pot over medium heat. I used a mix of olive oil and coconut oil because I like the sweetness the coconut oil brings. If you don’t have it, just double up on the olive oil.
Add the garlic to the warm oil and just as it turns slightly brown add the basil. They will get a little crisp and help flavor the oil. Only cook for a few seconds before adding the tomatoes.
At this point I added a tablespoon of garlic powder because I only had 3 garlic cloves in the house and I wanted more garlic flavor.
Mix everything together and add a bit of the zest from the lemon before juicing it and adding it to the pot. Mix in the salt and cook everything for a few minutes allowing the flavors to blend.
By this time your water should be boiling so you can add the pasta.
At the same time add the shrimp to the tomato and oil mixture. As soon as the shrimp turn pink, lower the heat to simmer.
Once the pasta is cooked al dente, drain. Combine the shrimp-tomato mixture with the pasta and top with some fresh basil.
We served it with a side salad and a sprinkling of Parmesan.
Nutritional Info:
Per Serving
Calories:
Protein: 20g
Carbs: 29g
Total Fat: 15g
Sat Fat: 7g
Sugar: 6g
Dietary Fiber: 6g
Attached Files