This light and veggie-packed shrimp and pasta dish makes a special weeknight dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Using a vegetable peeler, remove zest from one of the lemons and cut into thin slivers. Squeeze 1/4 cup juice from 1 1/2 lemons. Set the remaining lemon half aside.

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  • Cook orzo according to package directions, omitting any salt and fat; drain.

  • In a 10-inch nonstick skillet heat 1 Tbsp. of the oil and the butter over medium-high. Add shrimp, 2 of the garlic cloves, 1/4 tsp. of the salt, and the crushed red pepper. Cook and stir 2 minutes or just until shrimp are opaque. Stir in 2 Tbsp. of the lemon juice. Remove mixture from skillet; cover to keep warm.

  • In skillet heat the remaining 1 Tbsp. oil over medium-high. Add zucchini, shallots, pepper, and the remaining garlic clove and 1/4 tsp. salt. Cook 3 to 4 minutes or until zucchini is light brown, stirring occasionally. Add the water, rosemary, and the remaining 2 Tbsp. lemon juice, stirring to scrape up crusty brown bits. Stir in cooked orzo; heat through.

  • Stir shrimp mixture into orzo mixture and sprinkle with dill and lemon slivers. Squeeze juice from the reserved lemon half over mixture.

Nutrition Facts

355 calories; 11.1 g total fat; 3 g saturated fat; 246 mg cholesterol; 476 mg sodium. 681 mg potassium; 29.7 g carbohydrates; 2.1 g fiber; 4 g sugar; 35.1 g protein; 244 IU vitamin a iu; 21 mg vitamin c; 147 mcg folate; 122 mg calcium; 2 mg iron; 83 mg magnesium;

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