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Recipe: Shrimp and artichoke pasta

Recipe: Shrimp and artichoke pasta

This is a light version of traditional shrimp salad (without mayo) and is filling enough to be served as an entree.

This is a light version of traditional shrimp salad (without mayo) and is filling enough to be considered an entree.


Directions

Cook pasta according to directions. When the pasta is done, scoop out 1 cup of the pasta water and reserve. Drain and rinse pasta.

Heat oil in a large skillet over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until shrimp turns pink.

Add peas, artichoke hearts and 1/3 cup of reserved pasta water. Lower heat to medium. Cover and cook for an additional minute.

Add cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.

Add more cooking water if the pasta is too dry. Serve.


Ingredients
  • 4 ounces whole-wheat bow tie or other pasta
  • 2 teaspoons olive oil
  • 1 clove garlic, finely minced
  • 8 ounces raw shrimp, peeled and deveined
  • 1 cup frozen peas
  • 8 ounces artichoke hearts, drained from can or thawed and cut into bite-sized pieces if frozen
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons lemon juice
  • 1/2 teaspoon ground black pepper

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories240 
Carbohydrate35 g 
Cholesterol70 mg 
Fiber7 g 
Monounsaturatedfat2 g 
Potassium 
Protein16 g 
Saturatedfat0.5 g 
Servingsize1 1/2 cups 
Sodium555 mg 
TotalFat4 g 

2015-06-04

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