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.
Ingredients: [‘spinach linguine’, ‘shrimp’, ‘artichoke hearts’, ‘asparagus’, ‘roasted red pepper’, ‘garlic cloves’, ‘lemon juice’, ‘extra virgin olive oil’, ‘butter’, ‘parsley’]
Quantity of Ingredients: [“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”]
Number of Servings: 2
Steps: [‘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.’, ‘VARIATIONS:’, ‘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.’]