Pasta with Citrus Shrimp

Our Light Sunday Supper this evening:

4 Servings - 

Prep Time - 20 minutes

Ingredients

8 oz. Pasta (I use quinoa/corn spaghetti) 

1 lb.  shrimp (pealed and deveined)  

2 cloves garlic

1 T. Extra Virgin Olive Oil

Juice from One Orange

Juice from One Lemon

Zest from One Orange

Zest from One Lemon

8 oz - Golden Grape Tomatoes

1 bunch - mizuna lettuce (chopped)

Directions

Cook pasta al dente according to directions (reserve 1/2 cup of pasta water if shrimp is fresh)

Heat olive oil with cloves of garlic

Add shrimp and saute on low heat until shrimp begins to turn pink.

Add orange and lemon juice and 1/2 cup of pasta water (if necessary)

Add tomatoes and continue to heat until shrimp is cooked through and tomatoes are warm.

Toss pasta and shrimp mixture together in large bowl. 

Add mizuna and toss once more before serving.

 

Read more: http://caloriecount.about.com/pasta-citrus-shrimp-recipe-r930934#ixzz1mtD2B9Ka