Lemon Shrimp with Asparagus
8 ounces uncooked rotini or other small-shaped pasta
1/2 pound fresh asparagus
1/2 cup lemon juice
3 cloves garlic, minced
1 tablespoon brown sugar, packed
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1 pound medium to large raw shrimp, cleaned with tail off
(or 2 cups frozen, thawed shrimp)
1 cup sliced green onions
1/4 cup grated parmesan cheese
Salt and pepper to taste
Wash asparagus and snap off tough larger ends. Cut asparagus in
to bite-sized pieces. Cook pasta according to directions. During
last couple minutes while pasta is cooking, add the asparagus
and cook until crisp-tender. Drain and keep warm.
Combine lemon juice, garlic, brown sugar, red pepper flakes and
olive oil and mix well. Add shrimp and green onion and toss to
coat. Heat a large nonstick skillet over medium-low heat until
hot. Add shrimp mixture and cook over medium low heat until
shrimp turns pink, 3-5 minutes. Add cooked pasta and asparagus
and toss to coat. Sprinkle with parmesan cheese and serve
immediately.
Makes 4 Servings
Serving Size: 12 ounces
***********************
Nutrients per Serving
***********************
Calories: 361
Total fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 235 mg
Sodium: 364 mg
Carbohydrate: 40 grams
Protein: 33 grams
Dietary fiber: 3 grams
***********************
Exchanges* per Serving
***********************
Starch/Bread 2
Lean Meat 3 1/2
Vegetable 1/2
Fruit 0
Non-fat Milk 0
Fat 1
Other Carbohydrate 0
*Exchange amounts below 1/2 exchange are not shown. For more
information about exchanges visit our Dietary Exchange page.
***********************
Weight Watchers Points
***********************
7 points per serving
src: http://www.24hourfitness.com/html/nutrition/recipes/