Healthy Shrimp with Pasta (Printer-Friendly Version)
Lean shrimp and whole wheat pasta combined with fresh veggies create a nutrient-rich, flavorful dinner option.
# Required Ingredients:
→ Seafood
01 -
450 grams wild-caught shrimp, peeled and deveined
→ Pasta
02 -
225 grams whole wheat pasta
→ Oils and Fats
03 -
30 milliliters olive oil
→ Vegetables and Aromatics
04 -
3 cloves garlic, minced
05 -
150 grams cherry tomatoes, halved
06 -
60 grams fresh spinach
→ Citrus and Spices
07 -
Zest and juice of 1 lemon
08 -
1.25 milliliters red pepper flakes
09 -
Salt and black pepper to taste
# Step-by-Step Instructions:
01 -
Heat 15 milliliters of olive oil in a large skillet over medium heat. Season shrimp with salt, pepper, and red pepper flakes. Cook shrimp for 2–3 minutes on each side until opaque and thoroughly cooked. Remove from skillet and set aside.
02 -
Bring a large pot of salted water to a boil. Add whole wheat pasta and cook according to package directions, about 7–10 minutes. Drain the pasta, reserving 120 milliliters of pasta water. Set pasta aside.
03 -
Add remaining 15 milliliters olive oil to the same skillet. Sauté minced garlic over medium heat for 1 minute. Add cherry tomatoes and cook until they soften, about 4–5 minutes. Stir in spinach and cook until wilted, approximately 2 minutes.
04 -
Add drained pasta to the skillet with vegetables. Toss together, gradually adding reserved pasta water to enhance the sauce. Return cooked shrimp to the skillet and mix thoroughly.
05 -
Squeeze lemon juice from half the lemon over the pasta and sprinkle lemon zest on top. Adjust seasoning with salt and pepper as needed.
06 -
Serve the dish immediately, garnishing with additional lemon zest or red pepper flakes if desired. Pair with a light salad or steamed greens for a complete meal.
# Handy Cooking Tips:
01 -
Avoid overcooking shrimp; they should be opaque and slightly curled. Use pasta water sparingly to maintain desired sauce consistency. Lemon enhances and balances the richness of olive oil and shrimp.