Healthy Rainbow Shrimp Pasta Bethenny Frankel
Brighten up your weeknight dinner with Bethenny Frankel's Healthy Rainbow Shrimp Pasta, a vibrant and wholesome recipe that's as beautiful as it is delicious. Packed with succulent shrimp, spiralized zucchini, julienned carrots, and colorful bell peppers, this dish offers a feast of fresh, nutrient-rich vegetables in every bite. A zesty lemon and garlic sauce pairs perfectly with the whole-grain or gluten-free pasta, creating a light yet satisfying meal. Ready in just 35 minutes, this one-skillet wonder is ideal for busy evenings while keeping things healthy and flavorful. Perfect for seafood lovers seeking a low-carb option or anyone craving a hearty, veggie-packed pasta, this recipe is a true showstopper.
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Recipe Information
Ingredients
- 1 lb shrimp (peeled and deveined)
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic (minced)
- 2 medium zucchini (spiralized or cut into ribbons)
- 2 medium carrots (spiralized or julienned)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 8 oz whole-grain spaghetti or gluten-free pasta
- 0.5 cup low-sodium chicken or vegetable broth
- 1 lemon (juiced)
- 0.25 cup fresh parsley (chopped)
- 0.5 tsp crushed red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the whole-grain spaghetti or gluten-free pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and season lightly with salt and black pepper. Cook for 2-3 minutes on each side, or until the shrimp turns pink and is fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the zucchini, carrots, red bell pepper, and yellow bell pepper. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the cherry tomatoes to the skillet and cook for 1-2 minutes until they begin to soften.
Return the cooked shrimp to the skillet and stir in the low-sodium chicken or vegetable broth and freshly squeezed lemon juice. Allow everything to simmer for 2-3 minutes to combine the flavors.
Add the cooked pasta to the skillet and gently toss to combine with shrimp and vegetables. Adjust seasoning with additional salt, black pepper, and crushed red pepper flakes to taste.
Sprinkle the dish with chopped fresh parsley and serve immediately for a healthy and colorful meal.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
