Shrimp and Vegetable Spaghetti
Dive into a bowl of vibrant flavors with this Shrimp and Vegetable Spaghetti, a light yet satisfying pasta dish perfect for weeknight dinners or casual entertaining. Juicy, tender shrimp are sautéed alongside garlic and a colorful medley of fresh vegetables like zucchini, cherry tomatoes, and baby spinach, creating a delightful balance of textures and flavors. A dash of red pepper flakes adds a gentle kick, while a drizzle of freshly squeezed lemon juice brightens every bite. Tossed in al dente spaghetti and finished with a sprinkle of Parmesan cheese, this dish combines wholesome ingredients with effortless preparation, all in under 40 minutes. Ideal for seafood lovers and pasta enthusiasts alike, this delicious recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 large zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 3 cups baby spinach
- 0.5 tsp red pepper flakes
- 2 tbsp lemon juice, freshly squeezed
- 0.5 cup parmesan cheese, grated
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the shrimp with salt and black pepper, then add them to the hot skillet. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds, stirring constantly, until fragrant.
Add the zucchini and cherry tomatoes to the skillet, and cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach and cook for an additional 1-2 minutes, or until wilted.
Sprinkle the red pepper flakes over the vegetables, then return the cooked shrimp to the skillet.
Add the drained spaghetti to the skillet and toss everything together. If the mixture seems dry, add in some of the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.
Drizzle the lemon juice over the pasta and season with additional salt and black pepper to taste.
Serve warm, topped with freshly grated parmesan cheese.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 785 mg | 17% | |
*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.
