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Pasta with Shrimp and Vegetables

Pasta with Shrimp & Vegetables

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Submitted by sketor2001

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

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
2 2
CLOVES CLOVES GARLIC
minced
20 2E+1
LARGE EACH SHRIMP
frozen *
1 1
BUNCH BUNCH BROCCOLI FLORETS *
4 4
LARGE LARGE MUSHROOMS
sliced
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML OREGANO
dried
1 1
EACH ZUCCHINI
thinly sliced
½ 2.5
TEASPOON ML BASIL
dried *
1 15
TABLESPOON ML LEMON JUICE
or to taste
1 453.6
POUND G 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 541 22% 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?
Trans-fat Free, Good source of fiber, Low Sodium
 

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