CREAMY LEMON SHRIMP AND BROCCOLI PASTA
Use whatever pasta you prefer in this recipe. I have specified wholegrain pasta but to be frank, I don’t like wholegrain or wholewheat pasta - it’s a textural thing. The difference between regular pasta and whole grain pasta is about 5g of fiber per serving size, which is about 2 ounces for an adult. This means the sugars released from the pasta will be absorbed a little more slowly in your system not creating a spike in blood sugar levels. I eat pasta so rarely and generally enjoy it with a protein of some kind, so for me I would rather eat something I enjoy less often. You might prefer a gluten-free pasta. Really, it’s up to you and preference. If you’ve never tried wholegrain pasta before is does have a very different texture that’s not for everyone. Present company included.
Servings: 4
Calories: 560kcal
Ingredients
- 8 oz whole grain pasta or pasta of your choice
- 1 tablespoon olive oil
- 2 shallots, diced about 1/4 cup
- 4 garlic cloves, minced
- 1/2 cup dry white wine or vermouth
- 1 tablespoon finely grated lemon zest
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 24 jumbo shrimp, peeled and deveined
- 1/3 cup fresh lemon juice
- a good pinch of sea salt and lots of freshly ground pepper
- pinch of nutmeg
- 20 oz broccoli, trimmed or large stalk and florets chopped save the stalks for a stir-fry or a salad
- 1 cup finely grated parmesan cheese, plus extra for serving
- Lemon wedges to serve, optional
Instructions
- Bring a large pot of water to the boil, salt the water generously and carefully add the pasta; stir. Cook, uncovered for 10 to 12 minutes or according to package directions. Reserve the pasta water.
- Heat the oil in a large frying pan over medium heat. Add the shallot and garlic. Cook, stirring for 2 to 3 minutes until both have softened, taking care not to let the garlic brown.
- Add the wine, increase the heat to medium-high and cook for 1 minute. Add lemon zest, cream and mustard. Bring to a simmer. Cook, stirring occasionally for 2 minutes until the sauce has thickened a little. Add the shrimp, lemon juice, salt, pepper and nutmeg; give the mixture a good stir. Reduce the heat to medium. Add the parmesan and stir to combine.
- Add the broccoli to the pot the pasta was cooked in or is still cooking in. Cook for 30 to 45 seconds. Drain the pasta and broccoli thoroughly – this is important as to not dilute the sauce and make it too runny. Stir to combine. Serve with lemon wedges or slices for garnish if desired. Serves 4 to 5.
Nutrition
Calories: 560kcal | Carbohydrates: 59g | Protein: 18g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 260mg | Potassium: 728mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1831IU | Vitamin C: 137mg | Calcium: 235mg | Iron: 4mg