One-Pot Lemon Garlic Shrimp Pasta
Did you know pasta is a source of carbohydrate, protein, fiber and useful amounts of a range of vitamins and minerals. On its own, pasta is certainly not a fattening food. But take care with sauces; the type of sauce used with pasta will make a big difference to the overall nutrition of the dish.
Also, pasta is a perfect foundation for healthy, nutritious and satisfying meals: pasta is generally eaten with nutrient-dense food partners, such as fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats.
People who can’t eat wheat or gluten can try gluten-free pastas. These are made using ingredients like maize and soy flours and maize, potato and rice starches. Experiment with different types to find what works with your recipes.
This One-Pot Lemon Garlic Shrimp Pasta has so many nutrients along with rich flavors, you’ll think you’re having a cheat meal! 😉
Servings: 4
8 oz linguine
2 Tbsp. olive oil
8 Tbsp. (1 stick) unsalted butter (optional: cut down half stick)
4 cloves garlic, minced
1 tsp crushed red pepper
1¼ lbs large shrimp (optional: smaller shrimp work well too)
Salt and pepper to taste
1 tsp dried oregano
4 cups baby spinach (optional: add more if you’d like)
¼ cup Parmesan
2 Tbsp. parsley, chopped
1 Tbsp. lemon juice
PREP:
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
8. Enjoy! Courtesy of Tasty
