Shrimp and Winter Greens with Pasta

Shrimp and Winter Greens with Pasta + enlarge image
Makes:
4 servings
Yields:
about 1 3/4 cups shrimp mixture and 1 tablespoon cheese each
Start to Finish:
25 mins
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Shrimp and Winter Greens with Pasta

Ingredients
6
ounces dried multigrain or whole grain rotini or penne pasta
12
ounces fresh or frozen peeled and deveined shrimp, with tails intact if desired
4
cloves garlic, thinly sliced
1
tablespoon olive oil
1/2
teaspoon ground black pepper
4
cups coarsely chopped fresh kale and/or Swiss chard
1
14 1/2 ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
1
8 ounce can no-salt-added tomato sauce
1/3
pitted kalamata olives, halved
1/4

Directions

  1. 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.
  2. 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.
  3. 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
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