12 oz whole wheat linguine
2 Tbsp olive oil
6 garlic cloves, smashed and finely chopped
2 shallots, diced
1 1/2 tsp red pepper flakes
1 1/2 lbs large shrimp, peeled and deveined
1/3 cup dry white wine
1 cup cherry or grape tomatoes
1 cup low-sodium chicken broth
1/4 cup torn flat-leaf parsley leaves
1/4 cup torn fresh basil leaves
Salt and freshly ground black pepper
Grated zest and juice of 1 lemon
- Bring a large pot of water to a boil. Cook pasta per instructions; drain.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic, shallots and pepper flakes and cook 1 to 2 minutes. Cook shrimp about 1 1/2 minutes, until pink. Add wine and bring to a boil. Reduce to medium-low and cook until liquid is reduced by half. Add tomatoes and broth to pan and bring to a simmer.
- Add the pasta, tossing to coat well, then add the parsley and basil and toss. Season to taste with salt and pepper, then sprinkle with the lemon zest and juice.
Per Serving 400 calories, 33 g protein, 53 g carbohydrates, 8 g total fat (1 g saturated), 172 mg cholesterol, 8 g fiber, 344 mg sodium
Adapted from our sister publication, Diabetes Focus (Spring 2012)