Shrimp and Winter Greens with Pasta
ounces fresh or frozen peeled and deveined shrimp, with tails intact if desired
cloves garlic, thinly sliced
tablespoon olive oil
teaspoon ground black pepper
cups coarsely chopped fresh kale and/or Swiss chard
14 1/2 ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
8 ounce can no-salt-added tomato sauce
pitted kalamata olives, halved
- Cook pasta according to package directions; drain. Meanwhile, thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In an extra-large nonstick skillet cook shrimp and garlic in hot oil over medium-high heat for 3 to 4 minutes or until shrimp are opaque, stirring occasionally. If shrimp or garlic browns too quickly, reduce heat to medium. Remove from heat. Sprinkle shrimp and garlic with 1/4 teaspoon of the pepper; toss to coat. Remove shrimp and garlic from skillet.
- Add kale and/or chard to the same skillet. Cook and stir for 3 to 4 minutes or just until tender. Stir in tomatoes, tomato sauce, olives, the remaining 1/4 teaspoon pepper, pasta, and shrimp mixture. Cook and stir for 2 to 3 minutes or until heated through.
- Divide shrimp mixture among serving plates. Sprinkle with cheese.
Nutrition Facts(Shrimp and Winter Greens with Pasta)
- Per serving:
- 377 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 112 mg chol.,
- 771 mg sodium,
- 53 g carb.,
- 15 g fiber,
- 12 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet