

200g linguine pasta dry | |
1 tablespoon unsalted butter | |
1 tablespoon olive oil | |
2 tablespoons garlic minced | |
1/2 cup red pepper diced | |
2 cups broccoli florets | |
340g shrimp raw and peeled | |
1/2 cup pasta water | |
1/8 teaspoon ground black pepper | |
1/4 teaspoon chili flakes | |
2 tablespoons fresh oregano chopped |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 340Kcal | ||||||||||||||||||
Protein | 24g | ||||||||||||||||||
Carbohydrates | 45g | ||||||||||||||||||
Fibre | 3.6g | ||||||||||||||||||
Total Fat | 9g | ||||||||||||||||||
Saturated Fat | 3g | ||||||||||||||||||
Cholesterol | 137mg | ||||||||||||||||||
Sodium | 502mg | ||||||||||||||||||
Potassium | 430mg | ||||||||||||||||||
Phosphorus | 347mg | ||||||||||||||||||
Garlic Shrimp Linguine:
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1
Done
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In a large pot, cook pasta according to instructions. Reserve 1/2 cup of water before draining the pasta. |
2
Done
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In a large skillet over medium heat, melt butter with olive oil. Sauté garlic, red pepper, and broccoli. |
3
Done
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Add shrimp, pasta water, pepper, and chili flakes. Simmer until the shrimp are cooked and turn pink. |
4
Done
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Add the cooked linguine and oregano to the skillet. Toss to combine. Serve immediately. |