Sautéed Shrimp and Asparagus


Based on taste alone, Asparagus is a favorite food for many. But you’ll really love that it’s a nonstarchy vegetable with only 5 grams of carb, 20 calories, and almost 2 grams of dietary fiber per serving. It’s especially high in an antioxidant called glutathione, which plays a key role in easing the effects of aging and many diseases, including diabetes, heart disease, and cancer.

Asparagus can help keep blood sugar levels in check and increase insulin production.

Another plus for asparagus is its folate content — a 1/2-cup serving, or about six 1/2-inch spears, provides 33 percent of the 400 micrograms of folate recommended daily. The American Heart Association advises eating foods containing folate and other B vitamins to help lower homocysteine levels, a risk factor for coronary heart disease.



1 pound fresh or frozen large shrimp in shells
2 teaspoons canola oil
1 teaspoon toasted sesame oil
2 teaspoons minced fresh garlic
2 teaspoons grated fresh ginger
1/4 cup dry white wine or reduced-sodium chicken broth
8 ounces fresh asparagus spears, trimmed
1/4 cup finely chopped green onions
Lemon Herbed Orzo Pasta


1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
2. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.
3. Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.

Nutrition Facts Per Serving

Servings Per Recipe: 4
PER SERVING: 304 cal., 6 g total fat (1 g sat. fat), 129 mg chol., 258 mg sodium, 36 g carb. (3 g fiber, 2 g sugars), 24 g pro.

Diabetic Exchanges
Fat (d.e): 0.5; Starch (d.e): 2; Vegetables (d.e): 1; Lean Meat (d.e): 2.5

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