Name: Shrimp and zucchini garlic pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat spaghetti; 5 oz peeled and deveined cooked shrimp, thawed and patted dry; 1 medium zucchini, shaved into ribbons; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 3/4 tsp salt; 8 1/2 cups water

Nutrition

Per serving

429 calories

Protein: 44g; 40% of calories
Carbs: 40g; 37% of calories
Fat: 11g; 23% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with water and a generous pinch of salt. Bring to a boil, add the pasta, and cook for 9 to 11 minutes until tender but firm. Drain the pasta, reserving a splash of the cooking water.
While the pasta cooks, use a vegetable peeler to shave the zucchini into long, thin ribbons, stopping when you reach the seeds in the center.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until the garlic is fragrant and just beginning to turn golden.
Add the shrimp and zucchini ribbons to the skillet. Sauté for 2 to 3 minutes until the zucchini is just softened and the shrimp are heated through.
Add the cooked pasta and lemon juice to the skillet. Toss everything together, adding a splash of the reserved pasta water if the mixture seems dry, and cook for 1 minute to marry the flavors.

Nutrition

Ingredients

Instructions

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