Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT 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.


"Cheese - milk's leap toward immortality."
-Clifton Fadiman, Author

The refrigerator light goes on...

it's pretty easy to find tomato paste with no added salt, but that's not the case with sun dried tomato paste. Generally I have found this to be in the neighborhood of 500 milligrams of sodium per tablespoon. This is a good example of being cautious with ingredients and looking carefully at labels. Salty ingredients add flavor and enough sodium that less added salt is needed.


Low Sodium Shrimp with Fusilli and Sun Dried Tomato Sauce

Servings: 4 | Serving size: 4 ounces shrimp with 2 ounces pasta

Cooking Time: 30 Minutes

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

This recipe can be divisible by 2.

Makes great leftovers and keeps well in the refrigerator 2-3 days. Reheat very gently so the shrimp don't get overcooked.

3 quarts water
8 ounces whole wheat or gluten free fusilli pasta
2 tsp olive oil
3 cloves garlic (thinly sliced)
2 medium leeks (sliced crosswise)
1/2 cup 2% milk
2 tsp paprika
fresh ground black pepper (to taste)
16 ounces shrimp (peeled, deveined and halved lengthwise)
3 ounces semi soft goat cheese
4 Tbsp sun dried tomato paste
Tbsp fresh chives or basil for garnish (chopped or chiffonade)

Place the water in a large stock pot over high heat.

When the water boils add the pasta.

While the pasta is cooking place a large skillet over medium high heat.

Add the olive oil and then the garlic. Cook for about one minute stirring frequently and then add the dark green part of the leeks.

Cook, stirring frequently, for about 3 minutes. Add the white part of the leeks.

Cook the leeks and garlic for about 5 minutes, stirring frequently.

Add the milk, paprika, pepper, shrimp, goat cheese and sun dried tomato paste.

Cook for about 8 to 10 minutes. Toss frequently.

When the shrimp is cooked through and the cheese melted, the sauce should be thick. If it is too thick, add water from the pasta pot one tablespoon at a time.

Drain the pasta but reserve about 1/2 cup of the pasta water.

Add the pasta to the skillet and toss well until coated. If the sauce is too thick, add pasta water one tablespoon at a time.


Nutrition Facts

Serving size: 4 ounces shrimp with 2 ounces pasta

Servings: 4

Amount Per Serving

Calories 517 Calories from Fat 111
% Daily Value
Total Fat 12g 21%
    Saturated Fat 4g 20%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 191mg 62%
Sodium 445mg 19%
Total Carbohydrates 67g 20%
    Dietary Fiber 7g 4%
    Sugars 6g
Protein 39g
Vitamin A 60% Vitamin C 36%
Calcium 26% Iron 46%
Vitamin K 57 mcg Potassium 735 mg
Magnesium 172 mg