Fish

Low Carb Lemon Shrimp Sundried tomato Pasta is for Dinner.

Low Carb Lemon Shrimp Sundried tomato Pasta takes 5 minutes to prepare.

Low Carb Lemon Shrimp Sundried tomato Pasta takes several minutes to cook.

Low Carb Lemon Shrimp Sundried tomato Pasta makes 1 servings.

The ingredients for Low Carb Lemon Shrimp Sundried tomato Pasta are:

Dreamfields low carb spaghetti, cooked per directions, --
2 serving (you can use 1 serving, of course, for less calories & carbs
Mazola Olive Oil Cooking Spray
Shrimp, raw, 10 large, shelled
Sundried Tomatoes in oil, 1 Tablespoon
Mushrooms, fresh, .5 cup, pieces or slices
Chopped Garlic, 2 tsp or 1-2 cloves
*Lemon Juice, 1 Tbsp
Pepper, red or cayenne to taste
*Garlic Salt (McCormick), 0.25 tsp or to taste
Parmesan Cheese, shredded, 1 tbsp
Pine Nuts, 1 tbsp

Here is how you make Low Carb Lemon Shrimp Sundried tomato Pasta:

Cook pasta according to directions & drain.Spray a skillet with Olive Oil spray. Place chopped sundried tomatoes, garlic, & pinenuts, & mushrooms in skillet & saute until pinenuts are turning golden. Add shelled raw shrimp & sprinkle them with garlic salt & cayenne (optional) to taste. Add shrimp. Flip shrimp over in skillet until shrimp are pink & done. Add lemon juice while cooking shrimp.Add cooked pasta to skillet with other ingredients & toss, so that all ingredients are mixed together & pasta in coated. Place on plate & sprinkle with Grated Parmesan Cheese!Enjoy!Number of Servings: 1Recipe submitted by SparkPeople user MARGARETROSSI.

The nutritional information for Low Carb Lemon Shrimp Sundried tomato Pasta is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 629.4

• Total Fat: 15.8 g
• Cholesterol: 110.0 mg
• Sodium: 721.5 mg
• Total Carbs: 98.1 g
• Dietary Fiber: 12.2 g
• Protein: 34.0 g

The dietary needs meet for Low Carb Lemon Shrimp Sundried tomato Pasta is Low Carb