Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

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.


"Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression."
-Patience Gray, Author

The refrigerator light goes on...

Some recipes, like this one, call for gentle cooking.

For instance, you can use any mushroom you like, but I like the texture of the shiitaki. The key is to gently sweat the mushrooms so that they lose most of their moisture and at the same time take on that lightly browned caramelized flavor.

Likewise, the shallots and garlic should be cooked slowly so as to release their flavors. Overcooking them will make the flavor more bitter. And the shrimp should be cooked until just done so that they are tender and flavorful.

Portion Size

Eating healthy is as much about the amount of food you eat as any other issue. A serving size of pasta is two ounces (the amount in the Nutrition Facts on a box or bag of pasta). Since the standard box of pasta is one pound, there are eight servings in a box with each serving having about 200 calories.

There is usually not much fat in pasta, about a gram or so per serving. Most pasta is simply flour and water.


Citrus Garlic Shrimp - Low Sodium Version

Servings = 2 | Serving size =about 3 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe does not make very good leftovers.

3 quarts water
spray olive oil
1/2 lb shiitake mushrooms (thinly sliced)
4 ounces whole wheat or gluten-free linguine
2 tsp olive oil
2 large shallots or 2 small white onions (sliced)
2 cloves garlic (thinly sliced)
1 tsp lemon zest
8 ounces shrimp (peeled and deveined)
1/2 lemon (juiced)
1/4 cup 2% milk
fresh ground black pepper (to taste)
1 1/2 ounces Parmigiano-Reggiano (grated)
10 leaves fresh basil (chiffonade)

Place the water in a large sauce pan over high heat.

Place a large skillet over high heat. Spray lightly with olive oil. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms are lightly browned. Remove to a plate and set aside.

When the water boils, add the linguine.

Place the olive oil in the pan used for the mushrooms, over medium-high heat. When the oil is hot, add the garlic and shallots and sauté, stirring frequently. Do not allow the garlic or shallots to brown.

When the linguine is almost done, add the lemon zest, shrimp and mushrooms to the skillet with the shallots and garlic. Cook, tossing frequently, until the shrimp begin to turn pink.

Add the lemon juice. Toss and add the milk and the Parmigiano-Reggiano. Toss, then add the pepper and basil.

Add the cooked linguine to the shrimp mixture and toss until well coated. Add about 1/4 cup of the pasta water. Cook over medium heat for about 1 minute, tossing the ingredients together well. When the sauce is slightly thickened, serve.

Nutrition Facts

Serving size = about 3 cups

Servings = 2


Amount Per Serving

Calories 532 Calories from Fat 119
  % Daily Value
Total Fat 13g 21%
    Saturated Fat 5g 25%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 187mg 62%
Sodium 539mg 22%
Total Carbohydrates 62g 21%
    Dietary Fiber 6g 21%
    Sugars 4g  
Protein 44g  
Vitamin A 22% Vitamin C 25%
Calcium 43% Iron 35%
Vitamin K 14 mcg Potassium 1127 mg
Magnesium 161 mg