Low-Fat Cilantro Lime Shrimp Quinoa Pasta

My husband and I don't tend to eat a lot of pasta at home. We love it, but we just don't consume it much. If I cook pasta, I feel like I need a better grain as its main ingredient just so I can get a better health kick out of my starch.

When I stumbled upon quinoa pasta last year (Ancient Harvest Quinoa Pasta), I was interested in how it would taste. Whole wheat pasta lets me down now and again, but quinoa pasta-- it didn't disappoint. Naturally, it's not the same as regular pasta, but the bite and flavor is great. Also, we love quinoa! Win win.

Last night I quickly whipped up this shrimp pasta dish with some leftover low-fat bechamel sauce I had from a previous meal. The cilantro lime was an unsual mix for pasta, but we both just loved it. It was filling and delicious with the perfect amount of zing and freshness from the cilantro.

Curious? Give it a-go and let me know what you think! If you prefer regular pasta, feel free to use that instead!

Low-Fat Cilantro Lime Shrimp Pasta
makes enough for about 4 servings

For the sauce:
4 tbsp (1/4 cup) of unsalted butter
4 tbsp (1/4 cup of AP flour
2 cups of fat free or skim milk

1/2 cup low-fat sour cream
salt and pepper for seasoning

Directions:
1.  In a medium sauce pot, melt the butter on a medium flame.  Whisk in the AP flour thoroughly and cook for about 2-3 minutes.
2. Slowly pour in the milk as you continuously whisk the mixture together. Whisk out any lumps. Bring the sauce to a boil-- stir constantly-- and then simmer it for about 15-20 minutes. Add salt and pepper to taste.
3. When the sauce has cooled down for about 10 minutes, mix in the sour cream and season again, if needed.

For the shrimp:
1/2  lb. shrimp, cleaned and deveined
3 tbsp lime juice
zest of 1 lime
1/4 cup extra virgin olive oil
1/4 red onion, finely minced
2 garlic cloves, finely minced
1/4 cup cilantro leaves, finely chopped
1/2 tsp salt
1/4 tsp pepper

Directions:
1. Line a baking sheet with foil and preheat the oven to 400 degrees F.
2. Toss the shrimp and the remaining ingredients in a clean bowl until well combined. Transfer the shrimp onto the baking sheet-- keep the shrimp in a single layer.
4. Roast the shrimp for about 8-10 minutes until they are pink and start to curl. Remove and set aside.

Bring a large pot of water to a boil (don't forget to season the water with salt!). Cook 8 oz. pasta according to the instructions on the box. Drain the water, but reserve about 1/2 cup.

Pour the sauce over the pasta and toss to combine. Add the pasta water to help the sauce "stick" to the noodles. Toss in the shrimp and garnish with additional chopped cilantro, pepper, and red chili flakes (if desired).

Recipe Repost: Low-Fat Sun Dried Tomato & Garlic Cream Pasta

Let's get one thing straight. I love pasta. It's an instant comfort food and easy weeknight meal. When smothered with the right sauce, it can be absolutely satisfying and divine.

Lately, though, I feel as if I had a bad break up with pasta. It's like the ex-carb of my love life. While writing this post, I realized that I haven't had any pasta for several months. Not even kidding, I think it's been since the spring of 2012. As I was watching my weight for my wedding, I reduced my simple carbohydrate consumption. Now, per doctor's orders, I am abstaining from eating wheat and gluten foods due to health reasons (related to my resignation from teaching).

To sum it up, I miss pasta. Sometimes I open up my pantry and look for the box of penne that once stood graciously in the back. I feel like I am looking for a ghost. The once-love-of-my-life. Sigh. Like all breakup's, I knew it was the right choice, it's just harder to move on than I expected. Oh, pasta. You'll never really know how much you I love you, still.

In honor of my ex-carb, I am reposting one of my favorite recipes I have made for an amazing pasta dish. The sauce for this dish is creamy and dreamy. Don't tell anyone that it's low-fat and they won't know the difference. Bon Appetit!

Sun-Dried Tomato & Garlic Cream Sauce

reposted from my old blog, "Yumology"

makes enough for approx. 1/3 lb of cooked pasta

3 tbsp unsalted butter

7 garlic cloves, minced

3 tbsp all-purpose flour

2 cups fat-free milk

1/2 cup chopped sun-dried tomatoes (I used a variation that was soaking in olive oil, but drained the oil)

3/4 cup freshly grated Parmesan cheese

1 1/4 tsp salt

1/4 tsp pepper

1. In a medium sauce pan, heat the butter on medium heat. When melted, add the garlic and cook for about 1 minute. Add the flour and whisk into the butter and garlic until a doughy texture is formed (this is your roux). Slowly pour and whisk in the milk until mixture is combined. Cook on medium heat while whisking continuously until sauce thickens (approx. 5-6 minutes). Add and stir in  the sun-dried tomatoes, cheese, salt, and pepper. Stir constantly and cook  for an additional 2 minutes. Turn off heat and add cooked pasta; toss pasta to coat in the sauce.

Arugula-Macadamia Nut Pesto

 

The slightly bitter and peppery taste of arugula is one that not all people enjoy. I, however, love the flavor and it is often my green of choice in salads and sandwhiches. Arugula pesto isn't a breakthrough in the pesto family, but it also isn't a common one I see a lot.

This arugula pesto has a moderately sharp bite with buttery notes and a fruity finish. The macadamia nuts play add a subtle richness alongside the freshness of extra virgin olive oil, parmesan cheese, and light zings of lemon.

Enjoy this as a spread on bruschetta or as a pasta sauce-- just as I did for lunch today on top of whole-wheat rotini noodles. I also had a dollop on top of my soft scrambled eggs this morning for breakfast. Two servings of arugula pesto in one day? A great way of getting in the greens.

Arugula-Macadamia Pesto


*makes about 1 1/2 cups of pesto


3 1/2 cups of packed arugula leaves (washed and dried)
1/4 cup dry-roasted macadamia nuts 
1/4 cup freshly grated parmesan cheese
juice of half a lemon (about 2 tbsp)
1 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1/3-1/2 cup extra virgin olive oil


1. Place all ingredients, except for the olive oil, into a food processor. Pulse the mixture a few times to break up the arugula and combine the ingredients. With the processor running, drizzle in the extra virgin olive oil until a desired consistency is reached. Season with additional salt and pepper  to taste, if needed.


2. This will keep in the fridge for 2-3 days. Store in an air-tight container and drizzle more olive oil on top before sealing the container.