Shrimp Pasta Primavera with Lemon Broth
- 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.
Serving size: 8 oz. Sodium: 119mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/shrimp-pasta-primavera-lemon-broth/
3.2.1275