Shrimp and Garlic Pasta
- 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.
Serving size: ½ cup. Sodium: 284 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/shrimp-garlic-pasta/
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