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Shrimp with Creamy Arugula Pesto
15 min prep time
6 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Shrimp with Creamy Arugula Pesto
Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.
15 min prep time
6 min cook time
6servings
Heaping 1/3 cup
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Step-By-Step Instructions:
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Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through.
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While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, cashews, Parmesan cheese and black pepper to a blender or food processor. Blend until smooth.
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Drain shrimp and toss with the pesto while shrimp are still hot.
Nutrition facts
6 Servings
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Serving Size
Heaping 1/3 cup
- Amount per serving Calories 160
- % Daily value*
-
Total Fat
7g
9%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 155mg 52%
- Sodium 200mg 9%
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Total Carbohydrate
5g
2%
- Dietary Fiber 0g 0%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 23g
- Potassium 380mg 8%
Ingredients
water
3 cup
salt-free seasoning (Salt-Free Spike or Mrs. Dash)
1 tbsp
shrimp (medium, peeled and deveined)
1 1/4 lbs
arugula
4 cup
Plain Nonfat Greek yogurt
1/4 cup
garlic
2 clove
olive oil
1 tbsp
unsalted cashews
1/4 cup
Parmesan cheese (shredded)
1/4 cup
black pepper
1/4 tsp
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