Shrimp and Broccoli Pasta with Turmeric

2 Reviews
100% would make this recipe again

The seasoning of this pasta dish is inspired by the curried noodles typical of Southeast Asia.

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Ingredients

??? broccoli, cut into florets ???
??? olive oil ???
??? shrimp, small ???
??? gluten free/wheat free spaghetti ???
??? onions, coarsely chopped ???
??? dried chili peppers, minced ???
??? turmeric ???
??? pasta cooking water ???
??? pine nuts [optional] ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the broccoli: rinse to clean then cut to separate the florets from the stalks. Peel and discard any tough skin from the stalks then cut them into small pieces. Blanch and drain the broccoli, then set aside.
  2. Heat the oil in a skillet over medium-high heat. Add the shrimp and cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Set the shrimp aside on the plate with the broccoli.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  4. Meanwhile, add the onion to the skillet then cook over medium-low heat, until the onion is translucent, 2-3 min. Stir in the chili pepper and turmeric. Cook 1 min with stirring.
  5. Drain the pasta, setting aside the required amount of cooking water. Pour the pasta into the skillet. Cook 1 min, then pour in the water and stir to separate the strands of pasta. Transfer the broccoli and shrimp into the skillet. Heat through 2-3 min, with occasional stirring, until the pasta turns golden-coloured.
  6. Sprinkle with the pine nuts (optional), then season with salt and pepper to taste. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

360

Fat

9 g

13 %

Saturated 1.3 g
+ Trans 0 g

6 %

Cholesterol

110 mg

Sodium

180 mg

7 %

Carbohydrate

55 g

18 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

51 g

Protein

15 g

Vitamin A

13 %

Vitamin C

76 %

Calcium

6 %

Iron

24 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese, Selenium, Vitamin B12, Vitamin C, Vitamin K
Good source of  :
Fibre, Folacin, Iron, Magnesium, Niacin, Potassium, Vitamin E, Zinc
Source of  :
Calcium, Copper, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives 1 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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