Cooking Light Night
I tried to “cook light” whenever I can. Before I started working full time I was cooking light a lot. You might even remember the logo from way back when, eh? But after so many meals out I start to crave a home cooked meal again. Tonight was the night to bring Cooking Light back. Actually I’ve been thinking about starting a group. Anyone interested?
Another group, CB?
Yes. I know. As if Cupcake Hero didn’t keep me busy. I’m crazy enough to start another one. But I’m just in the “thinking” stage. Maybe by tomorrow I’ll reconsider. HA!
One of my goals is to start cutting back on the carb-bage. (Get it? It’s like garbage but with carbs.) But it’s so hard b/c I LOVE pasta and bread. If there was such a thing as South Beach Carb diet, I’d be all over that sucker like cheese on bread. Unfortunately there’s not so I’m trying to get in the habit of using my pasta serving size thingamabobber to measure out pasta when I cook. It’s thing cool little gadget that clicks from 1-4 servings by making the “hole” bigger or smaller. You can see in the picture that I was a good little Cooking Light-er and made 1 serving.
I’m waiting… for my pat on the back.
Asparagus, Shrimp [and Scallop] Gremolata Pasta
Recipe adapted from Ways to Cook, Cooking Light
Makes 4 servings
* Calories 240 Fat 7.6g (sat 1.2g,mono 3.7g,poly 1.7g); Protein 36.1g; Carbohydrat 5.2g; Fiber 1.6g; Cholesterol 259mg; Iron 5.6mg; Sodium 403mg; Calcium 115mg (does not include pasta)
3 cups (about 1/2 lb) of asparagus, sliced into 1″ pieces
1-1/2 lbs shrimp, peeled and deveined
1/2 lb baby scallops, pat dry, lightly coat with AP flour
4 tsp olive oil, divided (I used about 6 tsp since I added scallops)
1/8 tsp salt
1/8 tsp pepper
1/4 cup finely chopped fresh parsley
2 tsp lemon zest
1/8 tsp salt
1/8 tsp black pepper
3 garlic cloves, minced
Prepare gremolata by combining all 5 ingredients in a small bowl. Set aside.
Heat a large non-stick skillet over medium high heat. Add 2 tsp olive oil to pan, swirling to coat, about 20 secs. Add asparagus to pan, saute for about 3 minutes, stirring frequently. Remove asparagus from pan and keep warm. (I put mine on a plate wrapped in foil to retain heat.)
Add 2 tsp of olive oil to pan, swirling to coat, about 20 secs. Add shrimp and saute about 3 minutes until done, stirring occasionally. Remove shrimp from pan and keep warm. (I put mine on a same plate as asparagus.)
Add 2 tsp of olive oil to pan, swirling to coat, about 20 secs. Add scallops and saute about 3 minutes until done, stirring occasionally.
Add asparagus and shrimp back into saute pan along with 1/8 tsp salt and 1/8 tsp pepper. Sprinkle evenly with gremolata.
Serve with your favorite pasta. (I used linguine.)
Husband rating: A
He’s more of a chicken than seafood man but he really enjoyed this pasta and promptly asked for seconds.
Wifey rating: A+
I love shrimp. I love scallops. I love pasta. And I guess asparagus is good for you. I’ll definitely make this again.
* Nutritional information for original recipe. It does not include my changes and/or substitutions.