Shrimp and Garlic Pasta
Serves: 4
 
Ingredients
  • 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.)
Instructions
  1. 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.
  2. 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.
  3. Add the shrimp, stir and add the pasta. Cook, stirring gently, over medium high heat until shrimp is done and pasta is perfectly done.
  4. Stir in parsley flakes before serving.
Nutrition Information
Serving size: ½ cup. Sodium: 284 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/shrimp-garlic-pasta/