Shrimp and Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
14 large raw shrimp, peeled & deveined1 cup Ronzini Whole Wheat Penne Rigate, uncooked2 large lemons1 Roma Tomato1 1/2 cup baby portobello mushrooms, sliced1 1/2 cup zucchini, sliced2 tbsp white cooking wine2 tsp minced garlic4 tbsp shaved parmesan5 fresh basil leavesOld Bay SeasoningFresh ground pepperFresh ground sea saltOlive oil cooking spray
1. Cut tomato into pieces and set aside in bowl. Slice zucchini and add to tomato. Slice baby portobello mushrooms and set aside in seperate bowl.
2. Bring water to boil and add whole wheat pasta. Cook according to directions on box. Once cooked, drain thoroughly.
3. In a small bowl, toss raw shrimp with fresh ground pepper, fresh ground sea salt, and Old Bay Seasoning (to taste). Make sure all pieces of shrimp have some degree of seasoning on them.
4. Spray a small frying pan with 1-2 quick sprays of olive oil cooking spray and heat. Add shrimp to pan. Cook shrimp until pink, then flip. While second side pinkens, squeeze juice of 1/2 lemon over top the shrimp. Once shrimp are completely opaque and pink, remove from pan and cover to keep warm.
5. Spray stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray and heat. Add sliced mushroom and cook for 2-3 minutes, or until mushrooms begin to soften. Add 1 tsop minced garlic and cook for 1 minute. Add zucchini and tomato and mix well. Add 1 tbsp white cooking wine and squeeze 1/2 lemon over top vegetables, mix well. Allow veggies to cook for 1 more minute, or until zucchini starts to soften.
6. Add drained pasta to stirfry pan and mix well. Add 1 tbsp white cooking wine, juice from the remaining two halves of lemon, and 1 tbp minced garlic and mix well. Allow to cook for approximately 30 seconds, then remove from heat.
7. Place 1/2 pasta/veggie mix on each of two plates, then top each plate of pasta with seven shrimp. Spoon 2 tbsp shaved parmesan on top of each plate of pasta. Shred basil leaves with kitchen scissors evenly over each plate of pasta and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user OCEANA9191.
2. Bring water to boil and add whole wheat pasta. Cook according to directions on box. Once cooked, drain thoroughly.
3. In a small bowl, toss raw shrimp with fresh ground pepper, fresh ground sea salt, and Old Bay Seasoning (to taste). Make sure all pieces of shrimp have some degree of seasoning on them.
4. Spray a small frying pan with 1-2 quick sprays of olive oil cooking spray and heat. Add shrimp to pan. Cook shrimp until pink, then flip. While second side pinkens, squeeze juice of 1/2 lemon over top the shrimp. Once shrimp are completely opaque and pink, remove from pan and cover to keep warm.
5. Spray stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray and heat. Add sliced mushroom and cook for 2-3 minutes, or until mushrooms begin to soften. Add 1 tsop minced garlic and cook for 1 minute. Add zucchini and tomato and mix well. Add 1 tbsp white cooking wine and squeeze 1/2 lemon over top vegetables, mix well. Allow veggies to cook for 1 more minute, or until zucchini starts to soften.
6. Add drained pasta to stirfry pan and mix well. Add 1 tbsp white cooking wine, juice from the remaining two halves of lemon, and 1 tbp minced garlic and mix well. Allow to cook for approximately 30 seconds, then remove from heat.
7. Place 1/2 pasta/veggie mix on each of two plates, then top each plate of pasta with seven shrimp. Spoon 2 tbsp shaved parmesan on top of each plate of pasta. Shred basil leaves with kitchen scissors evenly over each plate of pasta and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user OCEANA9191.
Nutritional Info Amount Per Serving
- Calories: 324.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 0.0 g
- Protein: 22.0 g
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