Skinny Angel Hair Pasta with Shrimp and Veggie Sauce
Elevate your weeknight dinners with this Skinny Angel Hair Pasta with Shrimp and Veggie Sauce, a light yet satisfying dish brimming with fresh flavors and wholesome ingredients. Delicate angel hair pasta is tossed with succulent shrimp, colorful cherry tomatoes, zucchini, and nutrient-packed baby spinach in a vibrant, lemon-kissed veggie sauce. A touch of garlic and red pepper flakes adds depth and a subtle kick, while a sprinkle of fresh parsley and optional parmesan cheese completes this elegant meal. Ready in just 30 minutes, this low-calorie pasta recipe is perfect for busy nights, offering a healthy, flavor-packed option that's sure to impress.
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Recipe Information
Ingredients
- 8 ounces Angel hair pasta
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 12 ounces Shrimp, peeled and deveined
- 1.5 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 2 cups Baby spinach
- 0.5 cup Low-sodium chicken broth
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and 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 cherry tomatoes and diced zucchini. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the baby spinach and cook for 1-2 minutes, just until wilted.
Pour in the chicken broth, reserved pasta water, lemon zest, lemon juice, crushed red pepper flakes, salt, and black pepper. Stir well and let the sauce simmer for 2-3 minutes.
Add the cooked pasta to the skillet and toss to coat evenly with the veggie sauce.
Return the shrimp to the skillet and gently mix until the shrimp are heated through.
Garnish with chopped parsley and grated parmesan cheese, if desired. Serve immediately and enjoy this light, flavorful pasta dish!
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 19.3 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 980 mg | 75% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2138 mg | 45% | |
*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.
