Pasta with Nordic Shrimp

10 Reviews
100% would make this recipe again

The quality of the ingredients is important in this simple recipe. Try to find tiny, wild-caught shrimp, that are known as "Nordic shrimp" (Pandalus Borealis).

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Preparation : 10 min Cooking : 10 min
400 calories/serving

Ingredients

1 tbsp olive oil 15 mL
1 clove garlic, minced
1/2 dried chili peppers, minced 0.2 g
1 tbsp Parsley and Garlic Base 15 mL
1/2 cup strained tomatoes 130 g
1 tbsp whipping cream 35% 15 mL
20 shrimp, small size, cooked 110 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
130 g pipe rigate, or other short-cut pasta 2 cups
1 tbsp Italian parsley, fresh, finely chopped [optional] 5 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Heat the olive oil in a skillet over low heat. Add the garlic and chili pepper then sauté for 1 min, with stirring. Add the Parsley and Garlic Base and strained tomatoes then cook about 7-8 min over medium heat. Reduce the heat, then add the cream and shrimp. Mix well and season with salt and pepper to taste. Set aside.
  2. To save time, while the sauce is cooking, cook the pasta. Drain the pasta then pour into the skillet and toss delicately.
  3. Sprinkle with chopped parsley then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

400

Fat

12 g

19 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

120 mg

Sodium

380 mg

16 %

Carbohydrate

52 g

17 %

Fibre

3 g

13 %

Sugars

3 g

Net Carbs

49 g

Protein

21 g

Vitamin A

25 %

Vitamin C

22 %

Calcium

6 %

Iron

24 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables ½
Meat and Alternatives 1 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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10 Reviews (10 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Shellfish | Main courses/Entrées | High Iron

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