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Recipe tags: One dish meal, Shrimp, Stove Top

Rice, pasta and breads

Shrimp and Asparagus Linguini

Recipe submitted by DaVita renal dietitian Rachel from Illinois.

Portions:  4

Serving size:  1-1/2 cups

Ingredients

• one 8-ounce box of linguini
• 2 tablespoons olive oil
• 1-3/4 cups asparagus
• 1/2 cup butter
• 2 garlic cloves, minced
• 3 ounces cream cheese
• 2 tablespoons fresh parsley, chopped
• 3/4 teaspoon dried basil
• 2/3 cup boiling water or dry white wine
• 1/2 pound peeled, cooked shrimp

Preparation

1. Preheat oven to 350° F.
2. Cook linguini as directed, in boiling water until tender but omit the salt. Drain.
3. Place asparagus on a baking sheet. Dribble 2 tablespoons of olive oil over asparagus and bake for 7 to 8 minutes, until tender.
4. Remove from oven and transfer to a plate. Once cool, cut asparagus into medium-sized pieces.
5. In a large skillet melt 1/2-cup butter with minced garlic.
6. Stir in cream cheese and mix as it melts.
7. Stir in parsley and basil. Simmer for 5 minutes. Mix in boiling water or dry white wine and stir until sauce is smooth.
8. Add cooked shrimp and asparagus. Stir and heat until evenly warm.
9. Toss cooked pasta with sauce and serve.

Nutrients per serving

• Calories: 580
• Protein: 21 g
• Carbohydrates: 43 g
• Fat: 36 g
• Cholesterol: 188 mg
• Sodium: 170 mg
• Potassium: 402 mg
• Phosphorus: 225 mg
• Calcium: 81 mg
• Fiber: 2.4 g

Renal Food Choices

• 2 meat
• 2-1/2 starch
• 1 vegetable, medium potassium
• 5 fat

Carbohydrate Choices

• 3

Helpful Hints

• Pasta can be prepared with low-fat or fat-free cream cheese.
• Most grocery stores have cooked and peeled frozen shrimp that work great in this pasta.
• Dry white wine in place of water adds extra flavor.
• 1/2-pound asparagus yields approximately 1-3/4 cups.

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