- 5 pounds carrots
- 6 ounces by weight fresh ginger
- 12 ounces fresh angel hair pasta
- 2 tablespoons olive oil
- 8 ounces shrimp
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt (optional)
- 12 ounces carrot ginger juice
- 2 ounces scallion tops
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Cut the ends off the carrots and run them through the juicer, alternating with the fresh ginger. Save the juice without the pulp to be used later in the recipe.
Cook the pasta in boiling water until al dente. While the pasta is cooking, heat the oil in a sauté pan. Add the shrimp and cook until they are curled and white/pink in color. Sprinkle with the salt and garam masala. Toss.
Add the carrot ginger juice and the sliced scallion tops. DO NOT let this boil. Gently heat the sauce over low heat.
Turn the well-drained, al dente pasta into 4 bowls and divide the shrimp evenly between the bowls. Pour the sauce over the top of the pasta and serve.
Serves 4. Nutrition information per serving: 425 calories, 23 grams protein; 60 grams carbohydrates; 10 grams fat; 150 milligrams cholesterol; 445 milligrams sodium
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