I cup linguini
3.5 ounces broiled shrimp
2 minced garlic cloves
2 tbs. chopped parsley
Cook and season the shrimp as you please. Boil water to cook pasta. Brown garlic in pan and then toss with shrimp. Toss shrimp, garlic & parsley with hot pasta. And Serve
Prep Time: 26 minutes
Cook Time: 8-10 minutes
Nutrition Score per serving:
(5 shrimp and 1/3 cup relish): 218 calories, 7 g fat (29% of calories), 1 g saturated fat, 14 g carbs, 25 g protein, 1 g fiber, 79 mg calcium, 3 mg iron, 330 mg sodium
4 teaspoons extra-virgin olive oil, divided
¼ cup chopped parsley
2 teaspoons minced garlic
1 ¼ teaspoons each salt and ground pepper
1 ¼ pounds large shrimp, peeled, deveined, and patted dry
1 large ripe mango, peeled and diced
¼ cup minced red onion
4 tablespoons crystallized ginger, slivered
Zest of 1 lime
1 tablespoon lime juice
Lime wedges (optional)
Preheat oven to 350°F.
In a large shallow bowl, combine 2 teaspoons oil, parsley, garlic, salt, and pepper. Add shrimp and toss to combine, then spread in a single layer on a large cookie sheet lined with aluminum foil. Bake 8 to 10 minutes or until shrimp are just cooked.
Meanwhile, in a medium bowl, combine mango, red onion, ginger, lime zest, lime juice, and remaining 2 teaspoons oil and toss to coat.
Place 5 of the cooked shrimp in a covered container and refrigerate until you’re ready to prepare them for your lunch.
Divide remaining shrimp among four dinner plates and top with mango relish. Serve with lime wedges if desired.
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