This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"I drive way too fast to worry about cholesterol."
-Steven Wright, Comedian
You're not stuck with using basil for your pesto. Almost any green, such as cilantro or arugula, will work. And of course, there's always basil....
Servings: 2 | Serving size: 2 ounces pasta
Cooking Time: 30 Minutes
This recipe can be easily multiplied by 2, 3, 4, 5 and will keep fairly well for a day or so. You may use any vegetable in place of the asparagus.
This recipe also requires making Dill Pesto.
|4 ounces||whole wheat or gluten-free fettuccine|
|1 tsp||extra virgin olive oil|
|6 ounces||large shrimp (peeled and deveined)|
|2 Tbsp||dill pesto|
|1/4 cup||low sodium chicken or vegetable broth|
|4 ounces||white asparagus spears (steamed)|
|1/2 ounce||Parmigiano-Reggiano (grated)|
Heat the water over high heat in a large stock-pot until boiling. Add the fettuccine.
Place the asparagus in a steamer and as the pasta nears being done (about ten minutes) turn the heat on high.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the shrimp and cook on one side for about 2 minutes. Turn and reduce the heat to medium-low and cook for another two minutes.
Add the pesto and chicken stock and toss to coat the shrimp well.
Drain the pasta and add to the pan with the shrimp and pesto.
Divide the steamed asparagus between the two pasta bowls. Fill each bowl with 1/2 of the shrimp/pesto/fettuccine and divide the grated Parmigiano-Reggiano evenly over the top of each dish.
Serving size: 2 ounces pasta
|Calories 404||Calories from Fat 95|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 42g||14%|
|Dietary Fiber 3g||11%|
|Vitamin A 17%||Vitamin C 13%|
|Calcium 16%||Iron 33%|
|Vitamin K 25 mcg||Potassium 454 mg|
|Magnesium 85 mg|