Basil - Lemon Shrimp and Linguine with Baby Greens and Oranges Salad

Basil - Lemon Shrimp and Linguine 

2 lbs. Shrimp
12-16 oz. Linguine ( or Fettuccine )
16 oz. Fresh Asparagus spears, cut into 2" pieces
4 cloves garlic
2 cups thin sweet pepper strips, any colors
1/2 cup Fresh Basil, minced
2 tea. lemon peel, finely shredded
1/2 tea. Black Pepper
1/4 tea. Salt
1/2 cup sliced green onion  (4)
4 Tab lemon juice
2 Tab. Olive oil

Thaw and peel shrimp.
Cook pasta according to package directions, adding Asparagus in the last three minutes. Drain and return to pan.
Meanwhile cook, in a lightly oiled skillet, garlic and sweet pepper strips. Add shrimp, lemon peel,  pepper and salt. Cook 3 minutes or until shrimp are done. Add shrimp mixture to pasta. Add basil, onions, lemon juice and oil. Toss to coat. Divide among 8 plates.
Per serving: 286 calories,  5 g. Fat, 39 g. Carbs., 4 g. Fiber,  21 g. Protein

Baby Greens and Oranges Salad

6 cups salad greens
2 Tab. Olive oil
1 Tab. Orange juice
1 Tab. Balsamic Vinegar
4 thin slices red onion
1 cup Mandarin Oranges
2 Tab. Olive Mix or Kalamata olives
Salt and pepper to taste

Make salad dressing by whisking together oil, orange juice and vinegar.  Add Greens and toss to coat. Top with onion,  oranges and Olives. Salt and pepper to taste. Divide among 4 plates (1 1/2 cups each)
Per Serving : 118 calories. 8 g. Fat, 12 g. Carbs. , 2 g. Protein

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