Skewered shrimp and farfalle pasta with artichoke hearts

SKEWERED SHRIMP 1 tablespoon olive oil 1 large garlic clove, crushed 10 large peeled shrimp 2 skewers 1. Mix the olive oil and garlic together in a plastic bag. Add the shrimp and marinate 10 minutes, while making the pasta. 2. Preheat broiler. Place 5 shrimp on each skewer. Place on a foil-lined baking tray under the broiler for 2 minutes turn and broil 1 minute. The shrimp are done when they are pink and no longer translucent. Makes 2 servings. Per serving: 211calories (27 percent from fat), 6.3 g fat (1.0 g saturated, 2.9 g monounsaturated), 258 mg cholesterol, 34.6 g protein, 1.8 g carbohydrates, no fiber, 252 mg sodium. FARFALLE PASTA WITH ARTICHOKE HEARTS farfalle pasta 2 teaspoon olive oil 1 cup drained, canned baby artichokes, quartered 1 large garlic clove, crushed 1 ounce deli smoked ham cut into strips 1 cup canned diced tomatoes 2 tablespoons chopped parsley (optional) Salt and freshly ground black pepper 1. Place a large saucepan filled with water on to boil for the pasta. When it is boiling, add the pasta and cook 10 to 12 minutes, until it is cooked through, but firm. 2. Meanwhile, heat oil in a nonstick skillet over medium/high heat. Add the artichokes, garlic and ham. Saute 2 minutes. Add the tomatoes and cook 1 minute. 3. When pasta is cooked, drain and add to the skillet. Toss with the sauce. 4. Add salt and pepper to taste. Makes 2 servings. Per serving: 314 calories (17 percent from fat), 6.0 g fat (0.9 g saturated, 3.6 g monounsaturated), 7 mg cholesterol, 12.6 g protein, 53.1 g carbohydrates, 3.9 g fiber, 341 mg sodium.
Linda Gassenheimer/McClatchy Newspapers (MCT)
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