Pasta with Shrimp and Vegetables
398
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.
Ingredients
| 4 | tablespoons |
butter
|
|
| 2 | cloves |
garlic
minced |
|
| 20 | large |
shrimp
frozen |
* |
| 1 | bunch |
broccoli florets
|
* |
| 4 | large |
mushrooms
sliced |
|
| ½ | teaspoon |
thyme
dried |
* |
| ½ | teaspoon |
oregano
dried |
* |
| 1 |
zucchini
thinly sliced |
||
| ½ | teaspoon |
basil
dried |
* |
| 1 | tablespoon |
lemon juice
or to taste |
|
|
Parmesan cheese
|
* | ||
| 1 | pound |
spaghetti
cooked, drained |
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.
Nutrition Facts
Serving Size 208g (7.3 oz)Amount per Serving
Calories 54122% of calories 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?
