Mediterranean Shrimp and Parsley Pasta

Mediterranean Shrimp and Parsley PastaSpring is in the air, which always makes me feel like eating lighter meals. This Mediterranean Shrimp and Parsley Pasta recipe is full of healthy ingredients like parsley, garlic, lemons, and olive oil.

Parsley is an under-rated herb that many people think of as just a garnish on their plate. But this bright green herb with its nice fresh taste contains so many health benefits it’s a shame to just leave it sitting on your plate. Here are some of the many health benefits of parsley, along with a delicious recipe for Mediterranean Shrimp and Parsley Pasta.

Health Benefits of Parsley

For starters, the flavonoid apigenin, has been shown to reduce several types of cancers including skin, breast and prostate cancer, as well as boost your liver enzymes. It also acts as an anti-inflammatory and antioxidant. According to Natural News:

  • parsley essential oils have been proven to boost your immune system
  • parsley can act as an antibiotic alternative for improving urinary tract infections
  • parsley contains a large amount of folic acid which can help to prevent strokes and heart attacks
  • parsley is also full of chlorophyll, which has antibacterial properties and helps to relieve bad breath

So grab some parsley and try out this healthy spring dinner.

Mediterranean Shrimp and Parsley Pasta

Ingredients
2 tablespoons olive oil
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, drained, or 3 cups fresh diced tomatoes
1/2 cup fresh parsley, chopped
1/4 cup white wine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons fresh-squeezed lemon juice
8 ounces gluten-free fettuccine or other GF pasta*

Directions
Heat the oil in a large skillet over medium heat until hot. Add the garlic. Sauté for 1-2 min. Stir in the tomatoes, parsley and wine. Bring to a boil. Reduce heat and simmer for 20 minutes to allow the flavors to blend.

Meanwhile, cook the pasta according to package directions and drain.

Add the shrimp and lemon juice to tomato mixture. Cook until the shrimp turn pink.

Serve over the cooked pasta.

*To make this even healthier, try serving over spaghetti squash.

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