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Home Health Library Recipes Shrimp and artichoke pasta

Nutrition Facts

Serving Size 1 1/2 cups
Calories 240

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 0.5 g
Total fat 4 g
Sodium 555 mg
Cholesterol 70 mg
Dietary fiber 7 g
Protein 16 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This is a light version of traditional shrimp salad (without mayo) and is filling enough to be served as an entree.


(Serves 4)
  • 4 ounces whole-wheat bow tie or other pasta
  • 2 teaspoons olive oil
  • 1 clove garlic, finely minced
  • 8 ounces raw shrimp, peeled and deveined
  • 1 cup frozen peas
  • 8 ounces artichoke hearts, drained from can or thawed and cut into bite-sized pieces if frozen
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons lemon juice
  • 1/2 teaspoon ground black pepper


Cook pasta according to directions. When the pasta is done, scoop out 1 cup of the pasta water and reserve. Drain and rinse pasta.

Heat oil in a large skillet over medium-high heat. Add garlic and shrimp. Cook for 1 to 2 minutes, until shrimp turns pink.

Add peas, artichoke hearts and 1/3 cup of reserved pasta water. Lower heat to medium. Cover and cook for an additional minute.

Add cooked pasta, green onions, lemon juice and pepper. Toss to coat evenly.

Add more cooking water if the pasta is too dry. Serve.

Last Updated: June 4th, 2015