Shrimp & Pesto Pasta. The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining.
Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert. photographer: Ken Burris Ingredients Total Time: 35 minutes8 ounces whole-wheat fettuccine1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)1/2 cup sliced jarred roasted red peppers1/4 cup prepared pesto2 teaspoons extra-virgin olive oil1 pound raw shrimp, (21-25 per pound), peeled and deveined1 cup dry white wineFreshly ground pepper, to taste Directions 6 servings, 1 1/2 cups eachBring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Servings Per serving Calories Carbohydrates 34g Fat 8g Saturated Fat 2g Monounsaturated Fat 4g. Black Forbidden Rice with Shrimp, Peaches, and Snap Peas Recipe. Ingredients 2 cups black rice (see note) 3 1/2 cups water 1 (1 1/2-inch) piece fresh ginger, peeled and chopped Kosher salt and freshly ground black pepper 4 tablespoons plus 1 tsp grapeseed oil, divided 1 1/4 pounds peeled and deveined large shrimp 2 1/2 cups sugar snap peas, cut into 1-inch pieces 3 peaches, cut into 1/4-inch-thick slices 3 tablespoons seasoned rice vinegar 2 tablespoons honey 1 tablespoon reduced-sodium soy sauce Preparation 1.
In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. 2. 3. 4. Print Prep Time: Cook Time: Yield: Makes 6 servings (serving size: about 2 cups salad) Nutritional Information Good to Know If you can’t find black rice, you can use brown, basmati, or jasmine. Giada De Laurentiis Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner.
Bbq Bacon Wrapped Shrimp With Basil Stuffing. Plump, tender shrimp are filled with an easy-to-make basil, Parmesan cheese and garlic stuffing and then wrapped in bacon to make a good thing taste even better!
Ingredients 30 large raw shrimp , in shells (or frozen)16 Bacon, cured, lower sodium , cut in half3/4 cup Sauce, barbecueBasil Stuffing :32 fresh basil leaves , coarsely chopped2 tsp grated Parmesan cheese (fresh)2 medium garlic cloves , minced Directions Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.For stuffing, combine basil, Parmesan cheese, and garlic in small bowl.Place stuffing in slits.Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.Heat oven to 400 degrees F.Place shrimp on baking sheet with tails pointing up.
Bake until shrimp turn opaque, about 14 minutes. Servings Serving Size 5 piece Calories Total Carbohydrate 3.7 g Dietary Fiber 0 g Sugars Total Fat.
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Diet types: CKD non-dialysis Dialysis Diabetes Recipe submitted by DaVita dietitian Geri in Texas. Portions: 4 Serving size: 8 large shrimp Ingredients 1 green onion2 tablespoons fresh cilantro1 tablespoon jalapeno chili3 tablespoons red bell pepper1 garlic clove 32 large shrimp1/4 cup lime juice2 tablespoons olive oil1/8 teaspoon salt1 cucumber Preparation Chop onion and cilantro. Renal and renal diabetic food choices.
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