Shrimp Pasta with Garlic, Lemon, Parsley & Bell Peppers
Nice fragrance from parsley, refreshing and tangy flavor from fresh lemon juice and zest, plus, sweet crunch from bell peppers. A simple pasta dish to make for any day and anyone who wants to enjoy a tasty healthy meal!
Also, this pasta is kidney and renal-diet friendly! All of the ingredients used in this recipe are lower in sodium and potassium. People who need to watch both sodium and potassium intakes can enjoy delish pasta too!
<INGREDIENTS> serve about 4-5 hungry persons
1/2 lb (8 oz) farfalle (bow-tie) pasta or any shapes of pasta of your choice
1 lb shrimps, peeled and deveined, pat dry with paper towel
1 lemon for lemon juice and zest
4-5 cloves of garlic, chopped
2/3 cup chopped fresh parsley
4 bell peppers (red and orange colors), chopped
1 tablespoon olive oil
a small pinch of sea salt
2 teaspoons or more ground black pepper
<DIRECTIONS>
- Heat oil in a large sauté pan over medium heat, add garlic to sauté, then add shrimps when garlic is softened and your kitchen is filled with aromatic garlic smell.
- Add a small pinch of sea salt and 1 teaspoon of ground black pepper to season the shrimps. Stir to combine with a spatula. About less than a minute.
- Immediately, add in chopped bell peppers and stir more. When shrimps turn pink, add in cooked pasta and stir to combine.
- Lastly, add in fresh squeezed lemon juice, lemon zest, and chopped parsley, and stir to combine everything. Taste and add in more ground black pepper and parsley as needed. Serve on plates and enjoy the tasty pasta while warm!
Happy eating! 🙂
腎臟病患者也可以享用美味的義大利麵！
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!