Below is the fifth and last in our 5-part series on Protein Packed Pasta Recipes. I found 5 protein-packed recipes from Men’s Health to help you add a little variety to your dinner table, while still eating healthy. Have you tested any of the recipes yet? Please share your thoughts!
Watch our blog over the next several weeks for all 5 recipes. Please note, the recipes are SINGLE SERVING. I left them that way, rather than converting them to 2-4 servings so that you can adapt them to fit your own mealtime needs. But don’t forget to double, triple, etc. the ingredients when you are at the store, or you will come up short at dinnertime!
If you don’t like the taste of whole-wheat pasta, or can’t digest it well, you can substitute quinoa or rice pasta into these recipes. The nutritional difference is minimal and they’re prepared the same way.
SHELLS & CHEESE WITH SHRIMP, BROCCOLI & BACON
MAKES: 1 SERVING
1 ½ tsp flour
¼ cup fat-free milk
Olive oil spray
4 oz large, peeled, raw shrimp (ideally 20–25)
1 cup asparagus, cut into 1-inch pieces
Garlic powder, to taste
2 oz 75% light or low-fat cheddar cheese, shredded
1 cup cooked (2 oz dry) whole-wheat pasta shells
1 tbsp jarred bacon pieces
1) In a small bowl, using a whisk, mix the flour with 1 tbsp milk until smooth. Gradually add the remaining milk, and then transfer to a small saucepan and set aside.
2) Place a medium nonstick skillet over medium-high heat. Mist with cooking spray. When pan is hot, add shrimp and asparagus in a single layer. Sprinkle lightly with garlic powder. Cook shrimp 1–2 minutes per side until no longer pink; stir asparagus occasionally.
3) While the shrimp and asparagus cook, place the milk mixture over medium heat. Add cheese and stir constantly until the cheese is melted and the mixture is smooth. Stir in the cooked shells, shrimp, and asparagus and transfer to a serving bowl. Top with bacon bits and enjoy immediately.
521 calories, 55g protein, 55g carbs, 10g fat