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Lime Garlic Shrimp Recipe

Lime Garlic Shrimp Recipe photo by Taste of Home

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"For a delicious meal in minutes, try this colorful combination," suggests Audrey Thibodeau of Mesa, Arizona. "I put water on to boil while I do some of the prep work, then cook the pasta while I stir-fry the shrimp and veggies. This entree is terrific with garlic bread."

This recipe is:

Quick

Diabetic Friendly

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Lime Garlic Shrimp Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 package (7 ounces) thin spaghetti
4 garlic cloves, minced
2 tablespoons reduced-fat margarine
1 pound uncooked medium shrimp, peeled and deveined
1 package (6 ounces) frozen snow peas, thawed
1 medium sweet red pepper, julienned
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons minced fresh parsley
Pepper to taste
1/4 cup white wine or reduced-sodium chicken broth
1 tablespoon lime juice
1/2 cup grated nonfat Parmesan cheese topping (no substitutes)
1/4 cup fat-free milk
1/2 teaspoon grated lime peel

Directions

Cook spaghetti according to package directions. Meanwhile, in a skillet, saute garlic in margarine for 1 minute. Add the shrimp, peas, red pepper, basil, parsley and pepper. Stir-fry for 4 minutes or until shrimp turn pink and vegetables are crisp-tender. Add wine or broth and lime juice. Cook and stir for 1 minute. Drain spaghetti; stir in cheese topping, milk and lime peel. Serve shrimp mixture over spaghetti. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium broth) equals 407 calories, 7 g fat (0 saturated fat), 176 mg cholesterol, 447 mg sodium, 49 g carbohydrate, 4 g fiber, 37 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

Originally published as Lime Garlic Shrimp in Quick Cooking March/April 2000, p56

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Lime Garlic Shrimp

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Reviewed on Sep. 07, 2011 by solar0209

I used lemon juice instead of lime (what I had on hand), and mushrooms & summer squash for the veggies. Also ended up mixing the pasta, milk, cheese, and some extra lemon juice (no zest in-house) together, but then added them directly to the shrimp/veggie mixture and mixed everything together. Pretty tasty. Will have to try it w/ lime sometime.

Reviewed on Mar. 30, 2011 by tminarick

I don't eat pasta so I substituted the spaghetti for broccoli & simply sprinkled the broccoli with parmesan cheese. I didn't have snow peas, so I used sweet peas. This was a DELICIOUS recipe!!! I will definitely make this again. It was incredibly flavorful & I think it's relatively healthy. YUMMY!