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.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- 1/2 lb. spinach or whole wheat linguine
- 3/4 lb. shrimp, peeled and deveined
- 1 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 cloves garlic, minced
- 2 shallots, 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. Sauté 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 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 garnish with fresh parsley if desired. (Makes 2)
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 the shrimp.