Name: Grilled Shrimp and Veggie Pasta with Lemon Olive Oil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Large Shrimp, peeled and deveined; 1.5 ounces Whole Wheat Penne; 1 cup Sliced Zucchini; 1/2 cup Chopped Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Fresh Lemon Juice

Grilled Shrimp and Veggie Pasta with Lemon Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Veggie Pasta with Lemon Olive Oil

Grilled shrimp and garden vegetables tossed with al dente whole wheat penne in a bright lemon-garlic dressing, finished with a sprinkle of fresh, fragrant parsley.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.5g

Fat

10.6g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp, peeled and deveined

1.5 ounces Whole Wheat Penne

1 cup Sliced Zucchini

1/2 cup Chopped Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, then drain.
2
In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, and fresh lemon juice.
3
Toss the raw shrimp, zucchini slices, and bell peppers in a bowl with half of the lemon-oil mixture.
4
Heat a grill pan or outdoor grill to medium-high heat and cook the shrimp and vegetables for 3-4 minutes per side until the shrimp are opaque and the veggies have light char marks.
5
Return the cooked pasta to the pot and fold in the grilled shrimp and vegetables.
6
Drizzle the remaining lemon-oil dressing over the pasta and toss well to coat before serving warm.