Garlic Shrimp Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Shrimp Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp Pasta with Roasted Vegetables

Savor this light yet flavorful dish featuring succulent garlic-infused shrimp tossed with tender whole wheat pasta and a medley of roasted vegetables. Enhanced with a bright lemon-garlic olive oil finish, this plate offers a balanced taste of seaside and garden freshness that’s both satisfying and culinary refined.

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NUTRITION

398kcal
Protein
19.1g
Fat
17.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces shrimp (42g)

0.9 cup whole wheat pasta (cooked, 83g)

1 cup mixed roasted vegetables (150g)

3.5 teaspoons extra virgin olive oil (15g)

1 clove garlic

1 tablespoon lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, add a portion of the olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 5

    Splash in the lemon juice and season the shrimp with a bit of salt and pepper. Toss in the cooked pasta to combine with the garlic shrimp.

  • 6

    Plate the garlic shrimp pasta and top with the roasted vegetables. Drizzle any remaining olive oil from the skillet over the dish for an extra burst of flavor before serving.

Garlic Shrimp Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Shrimp Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp Pasta with Roasted Vegetables

Savor this light yet flavorful dish featuring succulent garlic-infused shrimp tossed with tender whole wheat pasta and a medley of roasted vegetables. Enhanced with a bright lemon-garlic olive oil finish, this plate offers a balanced taste of seaside and garden freshness that’s both satisfying and culinary refined.

NUTRITION

398kcal
Protein
19.1g
Fat
17.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces shrimp (42g)

0.9 cup whole wheat pasta (cooked, 83g)

1 cup mixed roasted vegetables (150g)

3.5 teaspoons extra virgin olive oil (15g)

1 clove garlic

1 tablespoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your mixed vegetables with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 3

    In a skillet over medium heat, add a portion of the olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 5

    Splash in the lemon juice and season the shrimp with a bit of salt and pepper. Toss in the cooked pasta to combine with the garlic shrimp.

  • 6

    Plate the garlic shrimp pasta and top with the roasted vegetables. Drizzle any remaining olive oil from the skillet over the dish for an extra burst of flavor before serving.