Shrimp Scampi Pasta with Spring Vegetables

This is another seriously easy and quick dish that is nutritionally dense. The flavors are fresh and light, and this serves as a filling and healthy meal. This pasta dish gets its flavors from fresh lemon juice, minced garlic, fresh parsley, and extra virgin olive oil. It’s perfect served hot as a main dish, but can also be served cold as a pasta salad.

Servings: 4

Ingredients:

9 ounces dry whole wheat pasta

3 tablespoons olive oil, divided

2 garlic cloves, minced

2 medium zucchinis, chopped

2 medium tomatoes, diced

1 pound shrimp, peeled and deveined

1/4 cup fresh parsley, chopped

Juice from 1 lemon

Salt and pepper to taste

Grated parmesan cheese

Directions:

To a pot of salted boiling water, add the whole wheat pasta and cook according to package directions (approximately 10 minutes). Reserve 2-3 tablespoons of starchy cooking liquid.

Add 1 tablespoon of olive oil to a large saucepan. Once heated, add the minced garlic, chopped zucchini, and diced tomatoes to the pan. Cook over medium-high heat for approximately 3 minutes, stirring frequently.

Add the shrimp to the pan and cook until the shrimp is pink and cooked through (approximately 2-3 minutes).

Add the parsley and lemon juice to the pan and season with salt and pepper. Stir until everything is mixed together.

Add the pasta and 2-3 tablespoons of starchy cooking liquid to the large saucepan and stir everything together. Drizzle with additional 2 tablespoons of olive oil and ensure everything is coated. Adjust seasoning as desired.

Move to a large bowl and top with grated parmesan cheese. Serve immediately.

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