Basil-Lemon Shrimp Linguine

Basil-Lemon Shrimp Linguine

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From: Diabetic Living Magazine

Basil, considered to be a royal herb in ancient Greece, provides color and flavor in this quick, diabetic-friendly seafood and pasta recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen large shrimp in shells
  • 6 ounces dried linguini or fettuccine
  • ½ teaspoon salt
  • 8 ounces fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
  • Nonstick cooking spray
  • 2 cloves garlic, minced
  • 1 cup thin red, yellow and/or green sweet pepper strips
  • ¼ cup snipped fresh basil or 1 tablespoon dried basil, crushed
  • 1 teaspoon finely-shredded lemon peel
  • ¼ teaspoon ground black pepper
  • ¼ cup sliced green onions
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Fresh basil sprigs (optional)
  • Lemon wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
  2. Cook pasta according to package directions in water with ¼ teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
  3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining ¼ teaspoon salt and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
  4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.

Nutrition information

  • Serving size: 1½ cup
  • Per serving: 338 calories; 6 g fat(1 g sat); 4 g fiber; 39 g carbohydrates; 31 g protein; 223 mcg folate; 172 mg cholesterol; 4 g sugars; 1,983 IU vitamin A; 59 mg vitamin C; 98 mg calcium; 5 mg iron; 464 mg sodium; 453 mg potassium
  • Nutrition Bonus: Vitamin C (98% daily value), Folate (56% dv), Vitamin A (40% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 starch, 1 fat, 1 vegetable

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