This recipe is NOT 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
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Courage, not cleverness; not even inspiration, is the grain of mustard that grows up to be a great tree." -Ludwig Wittgenstein
Onions, mustard, shrimp, pasta, creamy sauce - all in about 20 minutes. Simple.
Servings: 2 | Serving size: 2 ounces pasta and 4 ounces shrimp with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes OK leftovers: reheat gently to avoid overcooking the shrimp.
|4 ounces||whole wheat or gluten-free penne pasta|
|1 tsp||olive oil|
|1 large||white onion (diced)|
|1/2 cup||no salt added vegetable stock|
|1 Tbsp||Dijon mustard|
|4 large||green onions (thinly sliced crosswise; keep white and green parts separate)|
|8 ounces||shrimp (peeled and deveined)|
|1 ounce||semi-soft goat cheese|
Place the water in a large skillet over medium-high heat.
When the water is boiling, add the pasta and reduce the heat to medium low. Cook for about 15 to 20 minutes until the pasta is al dente.
Place the olive oil in a large skillet over medium-high heat.
Add the onion and cook slowly for about 10 minutes, adjusting the heat and stirring occasionally so that the onions become soft and translucent but do not brown.
Add the vegetable stock, water, salt, mustard, honey, and the white part of the green onion.
Cook on medium at a slow simmer for about 5 minutes. Stir occasionally.
Add the shrimp, goat cheese, and the green part of the green onion and cook for about 5 minutes until the shrimp are cooked and the goat cheese melted.
Drain the pasta and add to the shrimp and sauce.
Toss well and serve.
Serving size: 2 ounces pasta and 4 ounces shrimp with sauce
Amount Per Serving
|Calories 471||Calories from Fat 88|
|% Daily Value|
|Total Fat 9g||17%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 62g||21%|
|Dietary Fiber 8g||32%|
|Vitamin A 18%||Vitamin C 35%|
|Calcium 19%||Iron 34%|
|Vitamin K 106 mcg||Potassium 710 mg|
|Magnesium 155 mg|