Keeping the tails on the shrimp looks prettier, but it does make eating it a little more difficult. In most cases, it’s best to cut the tails off when the shrimp is being incorporated into a dish.
shrimp and winter greens with pasta
start to finish: 25 minutes
makes: 4 servings
- 12 ounces fresh or frozen peeled and deveined shrimp, with tails if desired
- 6 ounces dried multigrain or whole grain rotini or penne pasta
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- ½ teaspoon ground black pepper
- 4 cups coarsely chopped fresh kale and/or Swiss chard
- 1 14.5-ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
- 1 8-ounce can no-salt-added tomato sauce
- ⅓ cup pitted Kalamata olives, halved
- ¼ cup shredded Parmesan cheese (1 ounce)
1 Thaw shrimp, if frozen. Cook pasta according to package directions; drain.
2 Meanwhile, rinse shrimp; pat dry with paper towels. In a very large nonstick skillet heat oil over medium-high heat. Add shrimp and garlic; cook for 3 to 4 minutes or until shrimp are opaque, stirring occasionally. (If shrimp or garlic brown too quickly, reduce heat to medium.) Sprinkle with ¼ teaspoon of the pepper; toss to coat. Remove shrimp and garlic from skillet.
3 Add kale to the same skillet; cook and stir for 3 to 4 minutes or just until tender. Stir in tomatoes, tomato sauce, olives, the remaining ¼ teaspoon pepper, cooked pasta, and shrimp mixture. Cook and stir for 2 to 3 minutes or until heated through.
4 Divide shrimp mixture among serving plates. Sprinkle with Parmesan cheese.
nutrition facts per serving: 377 cal., 9 g total fat (1 g sat. fat), 112 mg chol., 771 mg sodium, 53 g carb., 15 g fiber, 23 g pro.