Multi-grain Mediterranean Linguine & Shrimps
South Beach Diet, Phase II friendly
Prep & cooking time: 20 minutes
8oz/225g multigrain linguine
1 tbsp extra virgin olive oil
2 large cloves of garlic, finely chopped
2-3 sundried tomatoes (in oil), drained and coarsely chopped
5-6 dried black olives, pitted and coarsely chopped
8oz/225g large shrimp, peeled and deveined
Zest of 1 lemon
1 tbsp pesto
Pinch or two of red chili pepper flakes
1. Cook the pasta in salted water as per package instructions (usually 5-8 minutes). Remove the pasta when al dente using a slotted spoon.
2. In a medium non-stick skillet, heat the oil over medium heat. Add the garlic, tomatoes, olives and stir for a minute or two – just until fragrant. Add the shrimp and sauté until pink. (3-5 minutes)
3. Add the zest and pesto to the shrimp. Toss well and then add the pasta. I like to use tongs to move the pasta from the cooking water to the pan. That way there’s a little – not too much cooking water that makes it a little saucier. Toss and transfer to a serving bowl.
Serve with a simple salad and you’re done.