On a recent trip to the grocery store, I read Women’s Health Rx Magazine while I was standing in the checkout line. I was pleased to read that a new study done here in the states shows that eating shrimp and other fish associated with high cholesterol has absolutely no effect on heart health. Apparently, you can eat all the shrimp you want, and it will not have any impact on your heart!
I’m not sure about this one single study or what conditions the study was done under, but I will say that I do include shrimp in my clean eating menu plan, and I’ve never thought twice about it. So it was nice to read something that backed up my feelings on shrimp.
This recipe was adapted from one of the South Beach Diet cookbooks. Embarrassingly enough, I can’t remember which one. But I was definitely inspired, and the outcome was absolutely delicious. I’ve been making it ever since!
YOU MIGHT ALSO ENJOY:
- Clean Eating Pumpkin Spaghetti With Sautéed Cremini Mushrooms
- Clean Eating Skillet Spaghetti
- Clean Eating Macaroni & Cheese
- 1 lb. frozen, pre-cooked shrimp, slightly thawed
- 2 medium lemons, zest and juice
- 2 tbsp. dried parsley
- 1 tbsp. garlic powder
- 1/2 tsp. olive oil
- 1 lb. whole grain pasta, cooked
Place frozen shrimp into a non-stick skillet with oil. Cook shrimp until they are mostly cooked and there is a nice bit of liquid in the pan (this will become your sauce).
Add everything else except the pasta.
When the shrimp is done and the flavors of your sauce have melded nicely, remove from heat.
Serve over pasta with a little parmesan, salt and pepper for taste.