Recipes
Shrimp Pasta with Cantaloupe-Tomato Sauce
6 servings
35 minutes total
Shopping list
Ingredients
- 1 lemon, for juice
- ¼ bunch fresh Italian parsley
- 3 cups fresh cantaloupe chunks
- 8 oz whole wheat spaghetti pasta
- 2 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
- 2 tablespoons tomato paste
- 8 oz plant-based cream cheese
- 2 teaspoons everything Italian seasoning
- ½ teaspoon pepper
- 1 lb peeled/deveined large shrimp, tails removed
- ¼ cup grated Parmesan cheese
Steps
- Bring water to a boil for pasta. Juice lemon (2 tablespoons). Chop parsley finely (¼ cup). Cut cantaloupe into bite-size pieces. Cook pasta following package instructions, stirring in broccoli during last 3 minutes of cook time; drain well, reserving 1 cup pasta water.
- Meanwhile, melt butter and oil in large sauté pan on medium-high. Add trinity mix; cook and stir 2 minutes, then add cantaloupe. Cook 7–8 minutes, stirring occasionally, until melon breaks down and mixture begins to thicken.
- Stir in tomato paste. Cook 1 minute, then stir in cream cheese, reserved pasta water, lemon juice, everything seasoning, and pepper until blended. Stir in shrimp and cook 3–4 minutes, stirring occasionally, until shrimp are pink and opaque. Remove pan from heat, then stir in pasta-broccoli mixture; toss gently to coat. Serve sprinkled with Parmesan and parsley.
Amount per ⅙ recipe serving: Calories 420, Total Fat 19g, Sat Fat 4g, Trans Fat 0g, Chol 90mg, Sodium 780mg, Total Carb 48g, Fiber 8g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 25g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 15%