This is one of my favorite new recipes (I kind of feel like I say that about every recipe since I only post ones I really like ;))… especially for the summer because it’s SO fast and doesn’t require a lot of time in a hot kitchen. It was based on this recipe from Skinnytaste.com. As usual, we wanted to boost the protein so I increased the shrimp in each portion and added Mung Bean Fettucini for an extra pop of protein (and fiber).
2 pounds peeled/cleaned shrimp (I used the 41-50 count size)
1/2 teaspoon ground cumin
5 garlic gloves crushed
1 medium limes cut in half
1/4 cup chopped fresh cilantro
1 bag of Mung Bean Fettucini
Kosher salt and freshly ground black pepper
Boil water and prepare fettucini according to directions. Drain and rinse.
Season shrimp with cumin, salt and pepper.
Heat large skillet over medium high heat.
Add about 2 teaspoons of olive oil to the pan and cover with a layer of half of your shrimp. Cook for about 2 minutes, then turn shrimp over and cook about 1 more minute (until the shrimp is opaque).
Remove the shrimp and put it in a large bowl. Put the rest of the shrimp in the pan in a single layer (if you have to do a third batch, that is fine) and cook for about 2 minutes. Turn the shrimp over and add the garlic for the last minute.
Add that shrimp (and garlic) to the bowl.
Mix well so the garlic is evenly distributed. Squeeze the limes over the shrimp and add the cilantro. Mix well with the cooked fettucini.
For each of 4 servings: 328 calories, 5 grams of fat, 18 grams of carbs ( 11 grams of fiber), 51 grams of protein.
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