Serves 6


Sauteed Shrimp With Pumpkin & Peas is a low-calorie, low-fat fast and delicious dish filled with antioxidant goodness! A one-pan dish that’s perfect for a mid-week treat!


What You’ll Need:

A Sharp Kitchen Knife

Measuring Cups and Spoons

Heavy Bottom Sauté Pan, 10 – 12 Inches Is Nice

Wooden Spoons



2 Tbsp Olive Oil

2 Cups Organic Pumpkin, Diced

1 Cup Frozen Peas, Organic

1 LB Wild Peeled Deveined Shrimp (15 Count), Sliced in Half Length-Wise

1 Cup Organic Tomato, Chopped

1/2 Cup Chardonnay

2 Tsp Garlic, Minced

1 Tsp Sea Salt

1/4 Cup Fresh Chopped Basil

Fresh Ground Pepper to taste

How To Put It Together:

1. Preheat a sauté pan over medium high heat. You will know your pan is ready when you feel the heat radiating from the pan while holding your hand about 1-inch above the pan surface. Add the olive oil; swirl the oil around the pan. Add the pumpkin to the pan and sauté stirring, moving the pumpkin around the pan until it is lightly golden. Add chopped tomato and give it a stir; pour in the Chardonnay and add the garlic, sea salt and grindings of pepper. Add shrimp then pour in frozen peas; stir until the peas bright green and the shrimp form a ‘C’. Stir in the fresh chopped basil.

2. Serve and enjoy.


Nina’s Tasty Tip:

Feel free to replace the shrimp in this recipe with organic chicken breast or even grass fed beef, both are delicious in combination with the pumpkin and peas.



170 Calories
17 grams of Protein
8 grams of Total Carbohydrates
2 grams of Sugar
2 grams of Fiber
6 grams of Total Fat
1 gram of Saturated Fat
0 grams of Trans Fat
114 mg of Cholesterol
525 mg of Sodium
76% RDA Vitamin A
42% RDA Selenium
28% RDA Vitamin D
22% RDA Vitamin C
22% RDA Sodium
20% RDA Vitamin K
20% RDA Phosphorus
15% RDA Vitamin B12
15% RDA Iron
15% RDA Copper
14% RDA Vitamin E
14% RDA Niacin
12% RDA Manganese
11% RDA Magnesium
11% RDA Potassium
• Glycemic load: 3