Healthy Family Cookbook: 100 Fast and Easy Recipes for the Whole Family by Poulson MDA RDN CDE Brittany

Author:Poulson MDA RDN CDE, Brittany [Poulson MDA RDN CDE, Brittany]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-11-25T16:00:00+00:00

Lemony Shrimp Pasta

NUT FREE

Prep time: 10 minutes • Cook time: 15 minutes

Let the kids twirl noodles to their heart’s content with this fresh, light meal. The lemony, creamy sauce skips the heavy cream in favor of plain Greek yogurt and is still as creamy and delicious as can be. The baby greens add a pop of color and nutrition for an easy dinner that kids and adults will love. Serves 6

12 ounces whole-wheat linguine

1 tablespoon extra-virgin olive oil

18 ounces raw shrimp, peeled and deveined

2 garlic cloves, minced

5 cups packed fresh baby greens, such as spinach or arugula

⅓ cup plain Greek yogurt

1 teaspoon grated lemon zest

3 tablespoons freshly squeezed lemon juice

¼ teaspoon salt

½ cup finely shredded Parmesan cheese

1 . Bring a large pot of water to a boil over high heat. Add the linguine and cook until al dente, 7 to 9 minutes. Drain the pasta, reserving ½ cup of the pasta water. Set aside.

2 . In a large skillet over medium-high heat, warm the olive oil.

3 . Add the shrimp and cook for 2 to 3 minutes, stirring occasionally, until pink. Transfer the shrimp to a bowl.

4 . Reduce the heat to medium and return the skillet to the heat. Add the garlic and sauté for 30 to 60 seconds until fragrant. Add the baby greens and cook for about 1 minute until wilted.

5 . Reduce the heat to low. Add the cooked pasta, yogurt, and lemon zest and slowly pour in the reserved ½ cup of pasta water, stirring and tossing until the linguine is evenly coated in the sauce.

6 . Return the shrimp to the skillet, add the lemon juice and salt, and gently stir to coat the linguine.

7 . Remove from the heat and toss the pasta with the Parmesan cheese. Serve in wide, shallow bowls.

Ingredient tip: For ease and convenience, purchase already peeled and deveined shrimp. To do it yourself: Peel the shell from the shrimp. Run a paring knife along the back of the shrimp, creating a shallow incision. The vein is the black or gray line running along the back. Use the tip of your knife to pull the vein out.

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