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Ginger Man Shrimp and Pasta
This is simple to make, and just delicious.
Servings (slide to adjust): servings
Calories per serving: 184kcal
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Ingredients
- ½ pound shrimp
- ½ pound linguini
- 1 lemon, divided
- 4 tablespoons unsalted butter
- 4 large garlic cloves, sliced
- 4 large mushrooms, sliced
- 4 *sun-dried tomatoes, sliced
- ¼ cup good pesto
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- 1/2 pound shrimpIf you are using raw shrimp, make sure the shrimp are shelled, cleaned, and deveined. Butterfly them for a nice presentation. If you are using already cooked shrimp, just remove the tails and check for any sand vein.
- 1/2 pound linguiniStart a large pot of salted water to boil for the pasta. Put the pasta in and cook until it is al dente. Drain and set aside.
- 1 lemonCut the lemon in half. Leave on half whole, and the other, cut into slices for serving.
- 4 tablespoons unsalted butter, 4 large garlic clovesMelt the butter in a large saute pan. Add the garlic and saute until it turns translucent. Don't let it burn!
- 4 large mushrooms, 4 sun-dried tomatoesAdd mushrooms and saute them until they have slightly browned. Add the sun-dried tomatoes and saute them a bit, too.
- Finally, add the shrimp and saute them until they are pink. If you are using already cooked shrimp, just saute until they are warmed through, don't overcook. Squeeze a half lemon over and mix together.
- 1/4 cup good pestoAdd the cooked pasta to the pan, and top with the pesto sauce.
- Combine all together, put in a large pasta dish and serve with the lemon slices.
Video
Notes
You can also grill the shrimp separately and then add them at the end.
Nutrition
Calories: 184kcalCarbohydrates: 25gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 37mgSodium: 119mgFiber: 5gSugar: 1g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.