P90x Shrimp Pasta Pomodorolevel Iii
Elevate your dinner game with this P90X Shrimp Pasta Pomodoro Level III recipe, a wholesome and flavorful take on an Italian classic that’s perfect for a healthy lifestyle. Made with tender whole-grain spaghetti, protein-packed shrimp, and a bright, garlicky tomato-basil sauce, this dish strikes the ideal balance between indulgence and nutrition. Infused with a hint of crushed red pepper and fresh lemon juice for a zesty kick, it’s a quick and satisfying meal that comes together in just 35 minutes. Whether you’re following the P90X program or simply craving a light and delicious pasta dish, this recipe is a crowd-pleaser that’s easy to customize with a sprinkle of Parmesan. Perfect for a weeknight dinner or a special occasion, this shrimp pasta delivers bold flavors and great health benefits in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Whole-grain spaghetti
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Fresh basil leaves, chopped
- 0.5 teaspoons Crushed red pepper flakes
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the whole-grain spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to break down and release their juices.
Stir in the crushed red pepper flakes, salt, ground black pepper, and fresh lemon juice. Cook for another 2 minutes to combine the flavors.
Return the cooked shrimp to the skillet, along with the drained spaghetti. Toss to coat everything evenly in the sauce. If needed, add a few tablespoons of the reserved pasta water to loosen the sauce.
Stir in the fresh basil leaves, reserving a small amount for garnish if desired. Cook for 1-2 minutes until the basil is wilted.
Serve the shrimp pasta hot, topped with grated Parmesan cheese (if using) and the remaining chopped basil. Enjoy!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 10.4 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1301 mg | 100% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2883 mg | 61% | |
*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.
