I love seafood and since my daughter is a pescatarian and everyone else is super-picky, it’s something my whole family will eat. I had picked up 2 lbs of shrimp at our local market the other day, so I started creating something and came up with this – Ginger Garlic Shrimp and Red Pepper Pasta. It was a huge hit! Easy Weeknight Dinner: Ginger Garlic Shrimp and Red Pepper Pasta
2 lbs of shrimp, raw, deveined
1 cube ginger (frozen, I used Dorot) – equal to 1 tbsp
2 cubes garlic (frozen, I used Dorot) – equal to 2 tbsp or two clove
1 tbsp toasted sesame oil
1 red pepper
1 box of pasta (I used Barilla ProteinPLUS Multigrain Rotini) – as it doesn’t spike my son who has Type 1 Diabetes as badly as other pastas.
A dash of smoked sea salt
Heat pan, add sesame oil, ginger and garlic. If you don’t have frozen ginger and garlic, you can sub in with dried or any version of ginger and garlic.
Start boiling water for the pasta.
Add shrimp and start sautéeing until shrimp becomes pink.
Add red pepper and keep sautéeing.
Let shrimp and red pepper simmer for 5-7 minutes on a lower heat, adding smoked sea salt to taste.
While shrimp and red pepper is sautéeing, make your pasta.
Then serve shrimp and red peppers over over pasta.
If you are carbing this out for someone with Type 1 Diabetes, the pasta I used was 43 carbs for a cup, I didn’t carb for the shrimp, and added 2 carbs for the peppers, so 45 carbs should work for 1 serving.
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