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Pasta with Shrimp & Vegetables

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Pasta with Shrimp and Vegetables

This quick and easy dish tastes refreshingly delicious, and it's also packed with nutrients. Use whole wheat pasta to add extra goodness, or use gluten-free pasta if you are on a gluten-free diet.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 tablespoons butter
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2 cloves garlic
minced
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20 large shrimp
frozen
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1 bunch broccoli florets
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4 large mushrooms
sliced
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½ teaspoon thyme
dried
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½ teaspoon oregano
dried
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1 zucchini
thinly sliced
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½ teaspoon basil
dried
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1 tablespoon lemon juice
or to taste
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Parmesan cheese
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1 pound spaghetti
cooked, drained
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Ingredients

Amount Measure Ingredient Features
6E+1 ml butter
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2 cloves garlic
minced
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2E+1 each shrimp
frozen
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1 bunch broccoli florets
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4 large mushrooms
sliced
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2.5 ml thyme
dried
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2.5 ml oregano
dried
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1 each zucchini
thinly sliced
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2.5 ml basil
dried
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15 ml lemon juice
or to taste
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1 x Parmesan cheese
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453.6 g spaghetti
cooked, drained
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Directions

Melt 1 tablespoon butter in a large skillet over medium-high heat.

Add garlic and sauté 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside.

Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and sauté 2 minutes.

Add zucchini and continue cooking until vegetables are tender, about 2 minutes.

Reduce heat to low. Return shrimp to skillet and heat through. Stir in lemon juice. Arrange vegetables and shrimp over spaghetti.

Top with remaining garlic butter from skillet. Sprinkle with Parmesan and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 54122% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 94mg 4%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 18%
Sugars g
Protein 33g
Vitamin A 9% Vitamin C 20%
Calcium 5% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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