This week’s recipe is curried shrimp pasta. This recipe comes from TasteofHome.com, see the link below.
Curried Shrimp Pasta
It’s a busy week night, with the holidays right around the corner. You just got in from work and your daughter has a holiday concert at school in an hour. You don’t want to do fast food again.
This week’s recipe for curries shrimp pasta is a great healthy and quick option for a busy week night. This dish is light and spicy, not too hot, just enough for a chilly winter evening. If you plan ahead you can double the recipe so that you have leftover for lunch the next day too. This is also a great option for meal prepping. Try gluten free or vegetable based pasta for a little change of pace.
This recipe makes about 4 servings and the preparation time is about 25 minutes.
8 ounces uncooked angel hair pasta
8 ounces fresh sugar snap peas (about 2 cups), halved diagonally
2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 teaspoons curry powder
1 teaspoon ground cumin
¾ teaspoon salt
6 green onions, sliced diagonally
To Prepare Your Curried Shrimp Pasta
1) Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water.
2) In a large skillet, heat oil over medium-high heat; sauté shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.
Serving size, 1-1/3 cups: 404 calories, 10g fat (1g saturated fat), 138mg cholesterol, 588mg sodium, 50g carbohydrate (4g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
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Recipes in this week’s blog came from Taste of Home;