Dijon Shrimp & Raspberry Pasta
Serves: 1
The other night I was going to make a salad with shrimp and raspberries for dinner. When I pulled my arugula out of the refrigerator I noticed that it had started to go bad (shame on me!), so I needed to change my game plan. I had already thawed my shrimp and was really craving raspberries, so I decided to take my original salad and throw it over some noodles. The end results……a meal that was probably better than my salad would have been! It was light, sweet and slightly tangy. It looks almost like a dessert!
Fit Ingredients
- 3 oz (85g) shrimp (thawed if frozen)
- 1 package shirataki tofu noodles (or noodle of your choice)
- 14g chopped walnuts
- 90g fresh raspberries
- 2 oz fat free, low sodium ricotta (I used this one)
- 1 0z fresh goat cheese
- 2 tsp dijon mustard
- 2 tbs raspberry wine vinegar
- 1 tsp olive oil
- salt & pepper, to taste
Directions
Heat a non stick pan over medium heat. Add your shrimp to the pan and brush with the dijon mustard. Cook 1-2 minutes per side and then remove from the pan. Cover them to keep warm. Drain and rinse your tofu noodles. Heat the noodles in the microwave for 1 minute and then pat dry with a paper towel. Put your noodles in your serving bowl. Top the noodles with the raspberries, ricotta, goat cheese and walnuts. Then add your shrimp. Dress the salad with the raspberry vinegar and olive oil. Add salt and pepper to taste. That’s it! Quick, easy, healthy and perfect for these humid days!
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Nutrition:
Calories: 403.0, Protein: 34.1, Carbs: 20.4, Fat: 21.1g (5g Saturated), Sodium: 404mg, Fiber: 11g (Net Carbs: 9.4g)
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