Name: Shrimp and zucchini garlic pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 oz linguine; 6 oz cooked shrimp, tails removed; 1 medium zucchini, peeled into long ribbons; 2 cloves garlic, minced; 2 tsp extra virgin olive oil; 1/2 tsp red pepper flakes; 3/4 tsp salt; 1/2 tsp black pepper; 8 1/2 cups water; 1 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

426 calories

Protein: 46g; 43% of calories
Carbs: 37g; 35% of calories
Fat: 11g; 22% of calories

Instructions

Prep 20 min · Cook 10 min

Bring the water and a pinch of salt to a boil in a large pot. Add the linguine and cook for 9 to 10 minutes until al dente. Drain the pasta, reserving a small splash of the cooking water.
While the pasta water boils, prepare the zucchini into ribbons using a vegetable peeler, stopping when you reach the seeds. In a 12-inch skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add the shrimp and zucchini ribbons to the skillet. Season with salt and black pepper. Sauté for 3 minutes until the zucchini is just tender and the shrimp are heated through. Done when opaque and hot.
Add the cooked linguine and the reserved pasta water to the skillet. Squeeze in the lemon juice and toss everything together for 1 minute to coat the pasta. Garnish with fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

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