This is a great seafood pasta recipe that isn’t so bad for you. You get veggies, and a good amount of lean protein in this dish. It also uses yolk free egg noodles to cut down on the cholesterol and fat.
Shrimp, Squid and Asparagus Noodles
Recipe type: Main
Cuisine: Seafood
Serves: 4
Ingredients
- 1 lb. Fresh Asparagus
- 6 oz. No Yolks - Cholesterol Free Egg White Noodles (half of 12oz bag)
- ¾-1 Clove Garlic
- ¼ c. Extra Virgin Olive Oil
- 1 tbsp. Butter
- 1 tbsp. Fresh Lemon Juice
- 1 lb. Medium Shrimp (peeled)
- ½ lb. Squid
- 1 lb. Baby Bella Mushrooms (thinly sliced)
- Fresh Grated Parmesan Cheese
Instructions
- Steam Asparagus until tender, chop into small pieces and set aside.
- In a separate pot, bring 3 quarts of water, with a pinch of salt, to a rapid boil. Gradually stir in the noodles; return to a rapid boil. Cook uncovered for 10-12 minutes, stirring occasionally. Drain well, and set aside.
- In a large saucepan, over medium-low heat, add olive oil and garlic. Sauté garlic until it is golden brown. Add the butter and lemon juice to the saucepan, and heat until the butter has melted.
- Place the shrimp in the saucepan, 2 minutes later add the squid, and cook until the shrimp turns pink and the squid is fully cooked. Add the mushrooms and asparagus, and cook until mushrooms are tender.
- Toss the shrimp and vegetable mixture with the noodles (do not add all of the left over oil/butter from the pan - only add a little bit of it to the mixture, to add flavor and moisture).
- In a separate bowl, serve yourself a serving and add fresh Parmesan on top.
- Enjoy!
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