Baked Lemon Pasta with Broccoli and Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp butter4 leeks, thinly sliced4 garlic cloves, minced1 ½ lbs medium-large shrimp, peeled and deveined2 cups blanched broccoli florets or 1 cup frozen green peas (no need to thaw) 1 whole lemon, juiced and zested1 cup plain non-fat Greek yoghurt1 lb. linguine, cooked and drained1 tsp salt½ tsp black pepper½ tsp white pepper¼ cup Parmesan cheese3 tbsp fresh parsley
Preheat the oven to 375F
Melt the butter in a large, deep skillet over medium heat.
Add the leeks and cook for 3 minutes, stirring constantly.
Add the garlic and shrimp and cook for 1 minute longer.
Remove from heat and add broccoli, peas, half the lemon juice and all the yoghurt. Mix well.
Add the cooked spaghetti to the pan and add the salt, peppers, and half of the Parmesan cheese. Toss to combine.
Pour the spaghetti into a greased 9 x 13” pan and bake for 15-20 minutes, until touched with brown.
Sprinkle with remaining lemon juice, Parmesan cheese, and parsley. Serve hot.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Melt the butter in a large, deep skillet over medium heat.
Add the leeks and cook for 3 minutes, stirring constantly.
Add the garlic and shrimp and cook for 1 minute longer.
Remove from heat and add broccoli, peas, half the lemon juice and all the yoghurt. Mix well.
Add the cooked spaghetti to the pan and add the salt, peppers, and half of the Parmesan cheese. Toss to combine.
Pour the spaghetti into a greased 9 x 13” pan and bake for 15-20 minutes, until touched with brown.
Sprinkle with remaining lemon juice, Parmesan cheese, and parsley. Serve hot.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 382.0
- Total Fat: 6.3 g
- Cholesterol: 138.9 mg
- Sodium: 221.9 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 3.6 g
- Protein: 29.7 g
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