Lemon-Garlic Shrimp Pasta
Kale Caesar Salad
Ingredients
- ½ (16-oz) pkg whole wheat linguine
- ¼ cup butter
- ¾ lb medium-size wild-caught fresh (or frozen, thawed) shrimp, peeled and deveined
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper
- 1½ cups organic grape tomatoes
- ½ lb asparagus, trimmed and cut into 2-inch pieces
- 1½ Tbsp lemon juice
- 1 Tbsp chopped fresh parsley
Instructions
- Cook pasta according to package directions; set aside.
- Melt butter in a nonstick skillet over medium-high heat.
- Season shrimp with salt and pepper; add to skillet, and cook 2 minutes or until just pink.
- Remove from skillet, and set aside.
- Add garlic and red pepper to skillet; cook 30 seconds.
- Add tomatoes and asparagus; cook, stirring, 4 minutes.
- Add lemon juice, parsley and shrimp; cook 1 minute, just until shrimp are firm.
- Toss with hot cooked pasta.
Side Dish Ingredients
- 1 small bunch organic kale, stems removed
- ¼ cup olive oil
- 2 Tbsp reduced-fat sour cream
- ½ Tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- ¼ cup freshly grated Parmesan cheese
- 1 cup whole-grain croutons (see Note)
Side Dish Instructions
- Thinly slice kale.
- Whisk together oil, sour cream, lemon juice, garlic and mustard in a serving bowl.
- Add kale, cheese and croutons; toss to coat.
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