Pasta with Shrimp, Zucchini and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups dry Penne ** I use brown rice pasta because I'm on a gluten-free diet1 tbsp canola or olive oil1 zucchini, julienned6 mushrooms, sliced10 large raw shrimp, peeled and deveined1 clove garlic, minced1 medium tomato, diced1/4 cup chopped fresh parsley4 tsp. Parmesan cheese1/2 tsp. lemon juicesalt and pepper
In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user CCULLIGAN.
Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user CCULLIGAN.
Nutritional Info Amount Per Serving
- Calories: 281.1
- Total Fat: 4.5 g
- Cholesterol: 45.6 mg
- Sodium: 304.6 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 3.6 g
- Protein: 16.4 g
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