Tuesday, May 22, 2012

Healthy Meal of the Week

Hey all!  It’s back, the “Healthy Meal of the Week”!  Last week and the week before the meals didn’t turn out so well so I didn’t post about them but this week was much better.  This week’s meal was “Shrimp Florentine Pasta” with a cherry tomato Caprese salad on the side from the June 2012 issue of Cooking Light

I thought it was very yummy and Scarlett liked it too.  I will say it was a bit on the hotter side, the next time I make it I may use about only half what the recipe calls for when it comes to the crushed red pepper.  That’s what I would suggest to those who don’t like spicier things; for those that do just follow the recipe below as it is written.  I hope everyone who tries this enjoys it!

For the Shrimp Florentine Pasta


8 ounces uncooked fettuccine
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 tablespoon chopped fresh garlic
1 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
 1 (6-ounce) package fresh baby spinach


1.  Cook pasta according to package directions, omitting salt and fat.  Drain well; set aside and keep warm.

2.  Melt butter in a large nonstick skillet over medium heat.  Add shrimp, garlic and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally.  Add cooked pasta, lemon juice, salt, black pepper and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine.  Serve immediately.

Serves 4 (serving size 1 ¾ cups)

Nutritional information:  402 calories; 8.6g total fat (4.3g saturated fat; 1.8g mono.; 1g poly); 32.1g protein; 49.3g carbohydrates; 4g fiber; 188mg cholesterol; 6mg iron; 520mg sodium; 107mg calcium

For the Cherry Tomato Caprese Salad

Combine 1 tablespoon white wine vinegar, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper in a medium bowl, stirring well with a whisk.  Add 1 pint halved heirloom cherry tomatoes, ¼ cup fresh basil leaves and ¼ cup halved miniature mozzarella balls.  Toss to coat.

Serves 4 (serving size:  about ½ cup)

Nutritional information:  84 calories; 6.8g total fat (2.5g saturated fat); 132mg sodium


Post a Comment