Spicy Lemon Garlic Shrimp and Veggie Linguini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 477.4
- Total Fat: 11.8 g
- Cholesterol: 225.5 mg
- Sodium: 397.8 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 10.5 g
- Protein: 37.2 g
View full nutritional breakdown of Spicy Lemon Garlic Shrimp and Veggie Linguini calories by ingredient
Introduction
Do you like shrimp scampi? Linguine? Here is a delicious recipe that combines the two as well as nutritious green vegetables! Do you like shrimp scampi? Linguine? Here is a delicious recipe that combines the two as well as nutritious green vegetables!Number of Servings: 4
Ingredients
-
9 oz Linguine
1 lb shrimp
8 cloves garlic, minced
2 tbsp olive oil
1 small red onion, thinly sliced or chopped
Juice and Zest from 1 Lemon
1 tbsp flat leaf parsley
Red pepper flakes
1.5 c Broccoli, chopped
4 c Spinach
2 c zucchini, sliced
Salt and pepper to taste
5 tbsp Parmesan cheese, grated
Directions
1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in 1 tbsp of the oil. Cover to keep warm.
2. While pasta is cooking, prepare veggies and shrimp. Steam broccoli, zucchini and spinach til warm and soft.
3. For Shrimp, heat 1 tbsp oil over medium heat in large skillet. Add garlic and pepper flakes and cook until garlic is light brown, add the onion and continue cooking until translucent.
3. Stir in shrimp, cook until pink and lightly caramelized. Remove from heat inutes or until shrimp are pink and firm. Remove from heat; stir in parsley, lemon zest and lemon juice. Add shrimp mixture and veggies to pasta mixture in saucepan; toss to mix. Mix in Parmesan cheese and season with salt and pepper if needed.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSHINEAL04.
2. While pasta is cooking, prepare veggies and shrimp. Steam broccoli, zucchini and spinach til warm and soft.
3. For Shrimp, heat 1 tbsp oil over medium heat in large skillet. Add garlic and pepper flakes and cook until garlic is light brown, add the onion and continue cooking until translucent.
3. Stir in shrimp, cook until pink and lightly caramelized. Remove from heat inutes or until shrimp are pink and firm. Remove from heat; stir in parsley, lemon zest and lemon juice. Add shrimp mixture and veggies to pasta mixture in saucepan; toss to mix. Mix in Parmesan cheese and season with salt and pepper if needed.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSHINEAL04.