NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz whole wheat spaghetti

1 cup zucchini

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the sliced zucchini and red bell peppers with 0.25 tablespoons of olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the vegetables for 15 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, bring a pot of water to a boil and cook the whole wheat spaghetti according to the package instructions until al dente.

• 5

  In a large skillet, heat the remaining 0.5 tablespoons of olive oil over medium-high heat.

• 6

  Add the shrimp and red pepper flakes to the skillet, cooking for about 2 minutes per side until the shrimp are pink and opaque.

• 7

  Stir in the minced garlic and cook for an additional 30 seconds until very fragrant.

• 8

  Drain the pasta and add it to the skillet along with the lemon juice, tossing everything together to coat the noodles in the garlic sauce.

• 9

  Serve the shrimp scampi immediately with the roasted vegetables on the side and garnish with fresh parsley.