Fitness Food Friday: Sautéed Shrimp with Angel Hair Pasta
Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at firstname.lastname@example.org. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!
Sautéed Shrimp with Angel Hair
Sautéed shrimp with Angel hair is extremely easy and very tasty, it is delicious when served with a side of garlicky broccolini. This is my go to when my kids have activities after school and we are rushing to get to one place after another. I usually plan to have some leftover shrimp. I’ll throw it in a big vegetable salad the next day for lunch. It adds so much flavor and is a great source of protein.
1 Lb. of shrimp-peeled and de-veined. I like fresh, but you can also buy frozen.
2 garlic cloves, minced
1 lemon, halved
½ cup of white wine (I like chardonnay)
1 Handful of parsley, chopped
4 tablespoons of Evoo (Extra virgin olive oil)
Salt and Pepper
Angel hair pasta (If you don’t do gluten, Whole Foods has a great spaghetti made from brown rice and quinoa)
Optional: pepper flakes
Place a sauté pan on stovetop with 4 tablespoons of Evoo, turn to medium heat and throw garlic in for a minute. Season the shrimp with salt and pepper, about 2 pinches of each. Add the shrimp to the pan that’s now sizzling with the garlic, sauté until it becomes pink.
While that is cooking, boil water and add pasta until it’s done to your preference. Set aside.
Back to the sauté pan; now that the shrimp is cooked until pink, slowly add ½ cup of wine and lemon. Let it reduce until there is a little liquid left.
At the very end; add fresh parsley, and pepper flakes before tossing it with the angel hair.