Name: Garlic shrimp and zucchini pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 oz whole wheat linguine; 5 oz cooked shrimp, tail-off; 3/4 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; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 6 1/3 cups water

Nutrition

Per serving

396 calories

Protein: 41g; 40% of calories
Carbs: 36g; 35% of calories
Fat: 11g; 24% of calories

Instructions

Prep 15 min · Cook 10 min

Bring a large pot of water to a boil with half the salt. Cook the pasta until tender, about 9 to 11 minutes. While the pasta cooks, use a vegetable peeler to shave the zucchini into long, thin ribbons.
In a 12-inch skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add the zucchini ribbons to the skillet with a pinch of salt and black pepper. Sauté for 2 to 3 minutes until just softened.
Drain the pasta and add it to the skillet along with the cooked shrimp, lemon juice, and chopped parsley. Toss everything together for 2 minutes until the shrimp is heated through and the pasta is coated. Done when shrimp is hot throughout.

Nutrition

Ingredients

Instructions

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