Light Pasta with Pesto and Shrimp is a simple and tasty dish.
Serve it warm or cold.
Light Basil Pesto
I used homemade basil pesto.
The light basil pesto without garlic and cheese is a digestible, tasty, and light dressing that allows you to season and flavor dishes while limiting the use of oil.
Shrimp [from jumbo shrimp to small shrimp]
It’s more likely that I use jumbo shrimp rather than small shrimp, simply for convenience: peeling and cleaning a few jumbo shrimp per person is undoubtedly easier than peeling and cleaning entire portions of small shrimp.
Shrimp in the Diet
Briefly, it should be remembered that these are shellfish low in triglycerides but high in cholesterol, and they also contain a small portion of available carbohydrates, which is why they are not indicated and included in all diets.
This applies to all species of shrimp [from jumbo shrimp to small shrimp].
In my husband’s dietary plan, shrimp are present and classified as foods to be consumed occasionally.
I used the heads of the jumbo shrimp to flavor the pasta cooking water.
I baked the jumbo shrimp.
The light pasta with pesto and shrimp is a one-dish meal as it concentrates the characteristics that distinguish a balanced meal in a single dish.
Tasty and refined.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
Ingredients
- 5.64 oz whole wheat penne
- jumbo shrimp (quantity according to dietary plan)
- to taste lemon juice
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch salt
- to taste pesto (light basil pesto)
Suggested Tools
- Colander
- Knife sharp
- Toothpick
- 1 Baking sheet 10×11.5 in
- 1 parchment paper sheet
- 1 Saucepan 5.5 in diameter
- 1 Tongs kitchen
Preparation
Gently separate the heads from the bodies.
Do not discard the heads; we will use them to flavor the pasta cooking water.CLEANING THE JUMBO SHRIMP
Shell the jumbo shrimp.
First, remove the black vein, which is the intestine. Its content is not toxic, but it can spoil our dishes:
• with a sharp knife, make an incision along the back of the bodies;
• remove the black vein, the intestine, using a toothpick.
Watch the reel on Instagram → HERE.Rinse the jumbo shrimp thoroughly under running water, then let them drain in a colander.
Pat dry the residual water with kitchen paper towels.
Take the jumbo shrimp out of the fridge at least half an hour before cooking them.
Line a baking sheet with a sheet of parchment paper.
Place the jumbo shrimp with the incised side where you removed the black vein facing up and open.
Drizzle the jumbo shrimp with lemon juice.Season with a pinch of salt and a pinch of pepper.
Briefly preheat the oven.
Bake at 356°F (180°C) in a fan oven for 7 minutes, then check the cooking and consider continuing for a few more minutes [2-3 at most].
Your baked jumbo shrimp are ready.
Wait for them to cool and cut them into chunks.
We use the heads of the jumbo shrimp to flavor the pasta cooking water.
CLEANING THE HEADS OF THE JUMBO SHRIMP
Rinse the heads of the jumbo shrimp thoroughly under running water as if you were rinsing a small container, then let them drain in a colander.With scissors, cut the antennae and antennules.
Cooking Water with Jumbo Shrimp Heads
In the saucepan where you will cook the pasta, add the jumbo shrimp heads and toast them on both sides.
Add:
• enough water to cook the pasta;
• a pinch of salt;
and let it cook covered, over low heat for 10 minutes.Turn off the heat, and with the help of kitchen tongs, remove the jumbo shrimp heads by squeezing out the retained liquid and discard any shell pieces, antennae, etc.
Prepare 1-2 cubes or 1-2 tablespoons of light basil pesto without cheese.
Prepare a large bowl or salad bowl.
Cook the pasta in the jumbo shrimp heads cooking water, rinse it thoroughly under running water to cool it down, and let it drain well.
Pour the basil pesto, pasta, and grind the pepper into the bowl.
Mix.Add the jumbo shrimp chunks and mix well.
Your light pasta with pesto and shrimp is ready.
Plate it.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your diet plan.
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