SHRIMP AND VEGGIES WITH BROWN RICE PASTA RECIPE

This easy-to-make, loaded with filling, fresh and good-for-you ingredients is the perfect all-around dinner. Pasta is usually known for its unhealthy white carbs that add no nutritional value and yet we crave a filling and delicious pasta dish every now and again. Replacing starchy carbs with brown rice noodles adds high fiber which is great for digestion, low in calories and high-antioxidants. Shrimp, loaded with filling and clean protein, and veggies (like asparagus, mushrooms and tomatoes) add a punch of vitamins and nutrients, and combine for a healthy yummy dinner.

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INGREDIENTS (Serves 4)

  • ½ package brown rice linguine or spaghetti 

  • 24 large raw shrimp, peeled and deveined 

  • 1 bunch organic asparagus, cleaned and ends trimmed off

  • 6 tablespoons + 1 teaspoon extra-virgin olive oil

  • 2 tablespoons minced garlic, divided

  • 2 tablespoons white wine

  • 1 cup halved cherry tomatoes

  • 2 cups chopped cremini mushrooms

  • 1 cup roughly chopped basil

  • Ground black pepper to taste

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PREP: 30 Minutes 

  1. Preheat the oven to 450 degrees.

  2. Bring a large pot of water to a boil. Cook the linguine according to the package (do not overcook). Drain the water and place the pasta in a large bowl, cover and set aside. 

  3. Meanwhile, line the asparagus on a baking sheet and drizzle with 1 teaspoon of the olive oil. Bake in the oven for around 8 minutes. Chop into small squares and set aside.

  4. In a large skillet, warm 1-2 tablespoons oil over medium-heat. Saute the shrimp with 1 tablespoon garlic for 4-6 minutes. Place the shrimp aside and cover. 

  5. Add the wine to the same pan. Add the mushrooms and saute for 4 minutes, or until tender, (You may need to scrape the bottom of the pan so that they don’t stick.) Remove from heat.  Use tongs to help remove any excess oil and place the mushrooms, tomatoes, and asparagus in the same bowl as the linguine.

  6. Add the shrimp, cover and set aside.

  7. In a different medium skillet over medium-heat, warm the remaining 4 tablespoons olive oil.  Add the remaining 1 tablespoon garlic and saute for around 1 minute, stirring constantly to prevent burning. Add the basil and saute for an additional 45 seconds.

  8. Pour this garlic-basil oil on the pasta and veggies, sprinkle with pepper and stir together to lightly coat.

  9. Serve dish immediately.

Karina HeinrichComment