Note that, due to the low-sodium pasta and vegetables included in this dish, this shrimp recipe is a low-sodium dish.
- 8 oz Pasta
- Mrs. Dash Garlic & Herb Seasoning
- 1 Tbsp olive oil, divided
- 1 medium onion, chopped into chunks
- 1 cup Broccoli Florets
- 1 cup fresh or frozen green beans
- (optional) ½ cup carrots, sliced diagonally
- ½ cup red bell pepper, cut into strips
- 6-8 oz mushrooms, sliced
- 8 oz shrimp, peeled and de-veined (OR, use 4 oz shrimp and 4 oz scallops)
- ¼ cup lemon juice, divided
- ½ cup no-sodium chicken broth
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- (optional) chopped fresh parsley
- Cook the pasta al dente, according to package directions, replacing the salt with Mrs Dash Garlic & Herb seasoning. Drain, toss with 1 tsp olive oil, and set aside.
- Heat ½ Tbsp of the olive oil in a wok or large skillet. Add onion and stir-fry for 2 minutes.
- (Optional: If you want your vegetables completely cooked instead of crisp-tender, at this point you should cook the broccoli, green beans, and optional carrots 4 minutes in the microwave with 2 Tbsp water. Drain.)
- Toss the shrimp (and optional scallops) with the remaining ½ Tbsp olive oil and 1 Tbsp of the lemon juice. Set aside.
- Add broccoli, green beans, and optional carrots to the wok and stir-fry 3-4 minutes.
- Stir in shrimp (but not the scallops), mushrooms, and red pepper. Stir-fry for 4 more minutes. If you are using scallops, add them the last 2 minutes of this step.
- In a small bowl, combine remaining ingredients (1/4 cup minus 1 Tbsp lemon juice, ½ cup no-salt chicken broth, 1 Tbsp sugar, and 1 Tbsp cornstarch.) Stir until the sugar and cornstarch are completely dissolved. Add this sauce mixture to the wok. Stir-fry for 1 to 2 minutes longer, until sauce is thickened and bubbly.
- Add the cooked fettuccine to the wok. Stir and cook until heated through (about 1 minute). If desired, sprinkle with chopped fresh parsley before serving.
Note that sodium percentages depend on which daily reference you use. 119 mg of sodium per serving implies that this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 12% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
