Have I told you lately how in love I am with ATK’s Healthy Family Cookbook? Oh, I have. Well, it’s true. I’m serious, they should pay me commission on this cookbook because I brag about it ALL the time. I have never gotten so much use out of one cookbook and I still have about 70 pages paper clipped to try. As with all the other recipes from this book that I have shared, this one came out brilliantly. Not only is it delicious, it is healthy and fast! What’s not to love? Exactly. This recipe was nice because you let the shrimp cook in the hot sauce off the heat while you cook the pasta so you don’t have to worry about overcooking the shrimp by using too high of a heat. And before you know it, it’s done and ready to eat. Now, I had never really used clam juice before, and I was kind of skeptical because it smells pretty fishy, but it picks up the shrimp flavor in the sauce without being over powering. And ohhh, the sauce. It is light, unlike most seafood pastas, but the flavor is still outstanding. I definitely thought it was way better then seafood pastas served in restaurants, plus you don’t have to feel guilty eating it. This will for sure be in the regular rotation of week night meals. Enjoy 🙂
Lemon Shrimp Pasta (Print Me)
Yield: 4 servings
1 1/2 tsp olive oil
1 onion, minced
6 garlic cloves, minced
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
1 1/2 cups low-sodium chicken broth
1 1/2 cups clam juice
1 bay leaf
1 1/2 Tbsp cornstarch
1 1/2 Tbsp water
1/3 cup fresh lemon juice (approx 2 lemons)
1 oz light cream cheese (2 Tbsp)
1 lb large shrimp, peeled and deveined
12 oz spaghetti (gluten free if needed)
Fresh parsley for garnish (optional)
In a large pan, heat the olive oil over medium heat until shimmering. Add the onions and cook until softened (about 5 minutes). Add in the garlic and thyme, cooking until fragrant (about 30 seconds). Slowly whisk in the broth, clam juice, and bay leaf. Bring the mixture to a simmer and cook until the sauce has thickened (7-10 minutes), stirring occasionally. Mix together the cornstarch and water, then whisk it into the simmering sauce. Cook until the sauce has thickened (about 2 minutes).
Remove the pan from the heat and whisk in the lemon juice and cream cheese. Add the shrimp, cover, and let it stand off the heat until the shrimp are cooked through, curled, and pink (7-10 minutes, more or less depending on the size). Discard the bay leaf and season with salt and pepper to taste.
While the shrimp is cooking, bring a large pot of salted water to a boil; add the pasta and cook according to directions. When the pasta is cooked reserve 1/2 a cup of the cooking water, then drain and return to pot. Add the shrimp sauce and parsley (if using) to the pasta and toss to combine. Before serving, add the reserved pasta water as needed to loosen sauce.
Source: America’s Test Kitchen Healthy Family Cookbook (Spaghetti with Shrimp, Lemon, and Garlic)
Nutrition* 460 calories, 7 grams fat, 1.5 grams sat fat, 180 mg cholesterol, 63 grams carbs, 36 grams protein, 10 grams fibers, 750 mg sodium
*All nutrition information is approximate