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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"I pity the shrimp that matches wits with you, Jeeves." -Bertie Wooster (P.G. Wodehouse)

The refrigerator light goes on...

Here is a great example of how much making your own shrimp stock can help your dish. You can use the shells from the 8 ounces of shrimp in this recipe by placing them in a small sauce pan, just covering them with water, then simmering for about 30 minutes. Drain the stock through a sieve and discard the shells. This will give you about 1/2 cup of delicious stock that really enhances your sauce. (If there's extra, allow it to cool before freezing or refrigerating.)

I will often say that a recipe is simple, but this one really is. The prep takes about 10 minutes and about 10 minutes active cooking time. The result is at once light and creamy, peppery and tart, sweet and savory.

 

 

Penne with Lemon Pepper Shrimp



Servings = 2 | Serving size =4 ounces shrimp with pasta and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe makes good leftovers. Reheat gently to avoid overcooking the shrimp.

1 lemon
4 quarts water
4 ounces whole wheat or gluten-free penne pasta
2 tsp olive oil
10 medium green onions (thinly sliced crosswise; keep white and green parts separate)
1/4 tsp fresh ground black pepper
8 ounces shrimp (peeled, deveined and sliced in half lengthwise)
2 tsp honey
1/2 cup no salt added shrimp or vegetable stock
2 ounces goat cheese
2 Tbsp fresh dill

Lemon Pepper Shrimp Recipe from Dr. Gourmet
Remove the zest from the lemon into a small bowl or dish.

Juice the lemon into the dish and set aside.

Place the water in a large sauce pan over high heat. When the water boils, add the pasta.

When the pasta has been cooking for about 5 minutes, place the olive oil in a large skillet over medium high heat.

Add the white part of the green onions and cook for about 2 minutes. Stir frequently.

Add the black pepper and cook for about one minute. Stir frequently.

Add the shrimp and cook for about 5 minutes. Toss frequently.

Add the honey, lemon juice, lemon zest, salt, green part of the green onions, and shrimp stock. Stir well.

Cook for about 3 minutes until the shrimp begin to turn pink.

Add the goat cheese and cook for about two minutes. Stir well to help the goat cheese melt.

Drain the pasta and add the penne to the skillet. Add the dill.

Toss well and then serve.

Nutrition Facts

Serving size = 4 ounces shrimp with pasta and sauce

Servings = 2

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Amount Per Serving

Calories 505 Calories from Fat 143
  % Daily Value
Total Fat 16g 26%
    Saturated Fat 7g 25%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 194mg 63%
Sodium 476mg 20%
Total Carbohydrates 57g 16%
    Dietary Fiber 7g 22%
    Sugars 9g  
Protein 38g  
Vitamin A 28% Vitamin C 33%
Calcium 19% Iron 36%
Vitamin K 159 mcg Potassium 596 mg
Magnesium 146 mg