Thursday, August 11, 2011

Penne with Shrimp and Dill

Shrimp is one of my favorite proteins to cook with and according to www.eatshrimp.com :

Shrimp packs a wallop of protein (18 grams per 3 ounce serving), and with only 83 calories and 1 gram of fat per serving, it is healthy and so delicious. What about blood cholesterol? You need to know that that research shows, and dietitians concur, that the high percentage of "good fats" in shrimp reduces the impact of cholesterol.

Shrimp is also a nutritious alternative to other meat proteins. Shrimp is an excellent source of selenium. Selenium is an essential trace mineral in the human body. This nutrient is an important part of antioxidant enzymes that protect cells against the effects of free radicals that are produced during normal oxygen metabolism. The body has developed defenses such as antioxidants to control levels of free radicals because they can damage cells and contribute to the development of some chronic diseases. Selenium is also essential for normal functioning of the immune system and thyroid gland. Mounting evidence suggests a link-between selenium intake and reduced risk of cancer.

Shrimp also has emerged as a very good source of vitamin D and vitamin B12.

This recipe is a balanced combination of healthy fats, proteins, and carbohydrates that combines the seasonal flavors of Summer as well. I truly hope you enjoy this meal.

Here is how:
1.  Heat up 2 Tbs. of extra virgin olive oil in a skillet over medium-high heat. Saute 1 pound of shrimp (peeled and deveined) for about 5 minutes until the shrimp turns pink and opaque. Remove from the skillet and keep warm in a bowl. Next, saute 1 medium vidalia onion (chopped) for about 5 minutes until translucent.

2. Add 1 pound of gluten free penne pasta to boiling water and cook according to the package directions until al dente. Drain (do not rinse) and add to the bowl with the shrimp.

3. Add:
- 1 cup of grape tomatoes (halved)
- 1/2 cup parmesan cheese
- 2 Tbs. chopped fresh dill
- 1 Tbs. capers (rinsed and drained)
- 2 Tbs. grated lemon zest
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper

4. Toss well and serve warm.

Here is to summer flavors at their best! xo

No comments:

Post a Comment