Rating: 4 stars
4 Ratings
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Basil, considered to be a royal herb in ancient Greece, provides color and flavor in this quick, diabetic-friendly seafood and pasta recipe.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.

  • Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.

  • 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 1/4 teaspoon salt and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.

  • 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 Facts

1 1/2 cup
338 calories; protein 30.5g; carbohydrates 39.1g; dietary fiber 3.7g; sugars 4.1g; fat 6.2g; saturated fat 1g; cholesterol 172.4mg; vitamin a iu 1983IU; vitamin c 58.9mg; folate 223.2mcg; calcium 97.6mg; iron 5.2mg; magnesium 77.6mg; potassium 453.5mg; sodium 464mg.

3 lean protein, 2 starch, 1 fat, 1 vegetable