Note: this is a recipe for a shrimp main dish. Thus, while it has less sodium and fat than similar recipes, it is NOT a low-sodium dish. If you use this recipe, you should serve it with no-salt-added side dishes and make sure that your sodium consumption is very low in other meals that you eat that day.
- 6 ounces linguine or spaghetti or angel hair pasta, uncooked
- ¼ tsp garlic powder
- 1 Tbsp unsalted butter
- 12 oz shrimp -- cleaned and de-veined
- 2 Tbsp cup olive oil
- 2 Tbsp dry white wine
- 4 cloves garlic, finely minced
- dash of ground pepper
- ½ tsp Italian Seasoning
- dash of no sodium soy sauce substitute (see recipe) OR low sodium Worcestershire
- 1¼ cup skim milk
- 1 Tbsp corn starch (to thicken the milk since we aren’t using cream.)
- Add the pasta, garlic powder, and butter to boiling water, and cook until the pasta is almost (but not quite) al dente. Drain and set aside.
- Mix the cornstarch with the skim milk and stir until completely dissolved. In a large saucepan, combine the milk/cornstarch mixture, olive oil, wine, garlic, pepper, Italian Seasoning, and soy sauce substitute (or Worcestershire sauce.) Stir until completely blended.
- Add the shrimp, stir and add the pasta. Cook, stirring gently, over medium high heat until shrimp is done and pasta is perfectly done.
- Stir in parsley flakes before serving.
Note that sodium percentages depend on which daily reference you use. The estimated 284 mg of sodium per serving implies that this recipe provides:
– 12% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 19% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 28% 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.)
