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February’s recipe of the month is a quick but impressive recipe that can be easily adapted to different tastes. It’s also the perfect meal for two if you need a last minute Valentine’s Day dinner: Shrimp Linguine.
This recipe was adapted from Shannon Chesterfield, RD from Kidney Community Kitchen, modified by Fanny Whelan, RD
Ingredients
Makes 2 servings
- 12 large shrimp (you can also use 6 oz chicken breast, cut into small pieces)
- 1 tbsp canola oil
- 1 small clove garlic, minced
- ¼ cup canned diced tomatoes or chopped fresh tomatoes, drained
- ¼ cup heavy cream
- 2 cups cooked linguine (or any shape pasta)
- ¼ cup basil, chopped
Instructions
- Cook pasta according to directions.
- Meanwhile, sauté shrimp in oil in a medium-sized sauté pan, over medium-high heat.
- When shrimp starts to turn pink/orange add garlic and tomatoes and turn heat to low. Continue cooking until shrimp is completely cooked.
- Once pasta is ready, turn heat off and add cream to shrimp mixture along with the pasta. Stir to coat the pasta with the sauce.
- Serve with fresh basil sprinkled over the top.
Nutrition Facts (Per Serving)
Calories – 476 KCal
Protein – 29 g
Carbohydrates – 45 g
Total Fat – 20 g
Sodium – 252 mg
Phosphorus – 225 mg
Potassium – 319 mg
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.
