Prep 10 mins
Cook 15 mins
Seafood is a good lean protein source for pregnant women, and shrimp is low in mercury, making it a great choice. The rainbow of other ingredients in this simple, tasty pasta dish provide other valuable nutrients for a developing baby.
- 1⁄2 lb spinach linguine or 1⁄2 lb whole wheat linguine
- 3⁄4 lb shrimp, peeled and deveined
- 1 (14 1/2-15 ounce) can artichoke hearts, quartered
- 2 cups asparagus, cut on an angle into 1-inch pieces
- 1⁄2 cup roasted red pepper, cut into strips
- 2 garlic cloves, minced
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter, for flavor
- 2 teaspoons minced parsley (optional)
- Prepare pasta according to package directions.
- In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
- Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
- Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
- Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
- Serve warm and garnished with fresh parsley, if desired.
- Makes 2 servings.
- Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.