Name: Lemon garlic shrimp and zucchini pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz cooked shrimp, peeled and deveined; 1.5 oz spaghetti; 3/4 medium zucchini, shaved into ribbons; 2 cloves garlic, minced; 1 tsp salted butter; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh parsley, chopped; 1/2 tsp red pepper flakes; 1/2 tsp salt; 6 2/3 cups water

Nutrition

Per serving

385 calories

Protein: 35g; 36% of calories
Carbs: 40g; 42% of calories
Fat: 9g; 22% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water and a pinch of the salt to a boil in a large pot. Add the spaghetti and cook for 9 to 10 minutes until al dente. Drain the pasta and set it aside.
While the pasta cooks, use a vegetable peeler to shave the zucchini into long, thin ribbons, stopping when you reach the seeds at the core.
Heat the olive oil and half the butter in a 12-inch skillet over medium heat. Add the garlic and red pepper flakes and cook for 1 minute until fragrant.
Add the shrimp and zucchini ribbons to the skillet. Cook for 2 to 3 minutes, tossing frequently, until the zucchini is just tender and the shrimp are heated through. Done when heated through, 145°F.
Add the cooked spaghetti, the remaining butter, lemon juice, lemon zest, and the rest of the salt to the skillet. Toss everything together for 1 minute until the pasta is well coated and glossy. Garnish with parsley and serve.

Nutrition

Ingredients

Instructions

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