Name: Lemon garlic shrimp and zucchini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz cooked shrimp, tails removed; 1.5 oz dry pasta; 3/4 medium zucchini, shaved into ribbons; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/2 tsp red pepper flakes; 3/4 tsp salt; 6 1/3 cups water

Nutrition

Per serving

407 calories

Protein: 46g; 46% of calories
Carbs: 43g; 42% of calories
Fat: 6g; 12% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a large pot. Add the pasta and cook for 10 minutes until al dente. Drain and set aside.
While the pasta water comes to a boil, use a vegetable peeler to shave the zucchini into long ribbons, stopping once you reach the seeds.
Heat the olive oil in a 12-inch skillet over medium heat. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add the zucchini ribbons to the skillet and sauté for 2 minutes until just softened.
Add the cooked shrimp, lemon zest, lemon juice, the rest of the salt, and the cooked pasta to the skillet. Toss everything together for 2 minutes until the shrimp is heated through and the pasta is coated. Done when opaque and heated through, 145°F.

Nutrition

Ingredients

Instructions

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