Most pasta is relatively low fat and packed with fiber, making it a good meal choice. Where people go wrong is by adding butter or rich, creamy sauces to their pasta. There are many reasons to enjoy low fat pasta. Low fat pasta recipes with shrimp are some of the most popular and preparing them does not require much time or skill.

Pasta is easy to find, whether it is pre-packaged or freshly made. It is also convenient to store, making it a popular item on grocery shopping lists. As a main dish, it is fast and simple to prepare, perfect for busy working professionals who need a hearty meal after a long day. Wholemeal pastas are high in minerals, proteins, and unrefined carbohydrates, essential components in proper nutrition.

Fettuccine with Shrimp and Lemon Oil

Ingredients
For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

There are many low fat pasta recipes, offering cooks a wide selection. Some form the basis of a meal, such as a tomato-based dish, while others take the form of salads, bakes, and even desserts. People are sometimes amazed that the most delicious and healthy dessert treats feature pasta as an ingredient. Pasta is so transitional that many ingredients can be combined with it, including delicious seafood like shrimp, without negatively affecting the nutritional value.

Why shrimp? Primarily because it is one of the most widely available seafood products and features an appealing taste. Shrimp has received a negative reputation due to its high cholesterol content. However, it is also a rich source of essential minerals and has many highly nutritious properties. People incorporate shrimp into their diets because of its vitamin D, B3, zinc, and protein content. In addition, shrimp is carbohydrate-free and the iodine it contains helps the thyroid gland function properly.

Yoghurt and Shrimp Pasta

A very fresh shrimp pasta with leek. Simple, fast and easy.

You’ll need
- 1 large paprika, sliced
- 1 small leek, sliced
- 1/2 dl water
- 1 can bulgarian yoghurt or low-fat sour cream
- 1 tbsp quark/fromage frais (“maitorahka”)
- 1-2 cloves garlic
- 180 g frozen shrimp

Fry the leek, paprika and shrimps in olive oil for a minute or two. Add in about 0,5 dl of water, and mix in yoghurt and quark until you get a nice sauce. Add spice, such as dill, garlic, paprika…

Weight loss benefits of shrimp are not confined to adequate thyroid activity. By adding zinc to the body, shrimp can increase circulating leptin levels. The hormone leptin plays a major role in regulating the fat storage, appetite, and energy expenditure within the body. When leptin levels are insufficient, people may experience food cravings, overeat, or even become obsessed with food.

Low fat pasta recipes with shrimp combine these beneficial effects of the pink seafood with the great attributes of pasta. High in carbohydrates, pasta is a great energy source, especially for vegetarians. Pasta is also a good source of iron, protein, and may be fortified with B vitamins. Grains are an important part of a healthy diet and pasta falls into this category.

Photo Credits:

http://www.flickr.com/photos/pykmi/

http://www.flickr.com/photos/leoslo/

Sources: Fettuccine with Shrimp and Lemon Oil

Fettuccine with Broccoli and Spinach

The amount of fat for this recipe is roughly 9.6g per serving. Its low fat and low calorie content is extremely ideal for someone who is looking for a nutritious meal without the fat. People who is on diet can consider this low fat pasta recipe which is an excellent choice for lunch or dinner.

Moreover, this low fat pasta recipe is an excellent dish for vegetarian or someone who has decided to take a break from diet loaded with meat. It is nutritious and filling, and needs no accompaniment. Give it a try!

Ingredients:

Serves 4

• 2 heads broccoli
• 450g/1lb fresh spinach, stalks removed nutmeg
• 450g/1lb fresh or dried egg fettuccine
• About 45ml/3 tbsp extra virgin olive oil
• Juice of ½ lemon, or to taste
• Salk and ground black pepper
• Freshly grated Parmesan cheese, to serve

Step by Step Guides:
1. First, put roughly one liter of clean water into a steamer. Turn to high heat until water boils.

2. When the water in the steamer is boiling, put the broccoli in the basket of the steamer. Cover the steamer and steam for roughly 7 to 8 minutes.

3. After that, add the spinach to the broccoli, cover and steam for 3-4 minutes or until both are tender.

4. When both vegetables are done or are tender enough, you can add some freshly grated nutmeg on top of them. Besides, to add a bit taste of salty and spicy, you can sprinkle them with some salt and pepper. Just a little bit of them should be fine.

5. When you feel that the taste of the vegetables is good enough, transfer them to a temporary plate or colander.

6. Without throwing away the existing water in the steamer, add more water to it for cooking the pasta. Follow the instruction laid out on the packet of the pasta for the exact amount of water and boiling time.

7. Add a bit of salt to the water in the steamer and only add the pasta to the pan when the water starts boiling. Cook the pasta according to the exact period on the packet.

8. Meanwhile, cut the cooked broccoli and spinach into pieces. They shouldn’t be cut too fine or else they will be too soft to eat.

9. When the pasta is done in the pan, drain them and put them on a separate plate or colander.

10. On a clean pan, put roughly 45ml or 3tbsp of oil. Turn to medium heat and then add the pasta and the chopped vegetables. Toss the mixture frequently and evenly in the pan so that none of them gets over cooked.

11. At the same time, sprinkle in the lemon juice and plenty of black pepper, then taste and add more lemon juice, oil, salt and nutmeg if you like.

12. For 3 to 4 minutes of cooking, the mixture should be ready to serve. Finally, sprinkled liberally with freshly grated Parmesan and black pepper.

Nutritional information per serving: Energy 504kcal/2130kj; Protein 22.2g; Carbohydrate 87.4g of which 7.3g is sugar; Fat 9.6g of which 1.4g is saturated fat; Cholesterol 0mg; Calcium 289mg; Fiber 8.9g; Sodium 171mg.