Zoës Kitchen Shrimp and Pasta

Low-fat seafood and whole-grain pasta come together for a flavor-bursting meal. The zucchini adds more fiber to this...
Contributor

Photo courtsey of Zoës Kitchen.

Low-fat seafood and whole-grain pasta come together for a flavor-bursting meal. The zucchini adds more fiber to this healthy dish. 

4
Servings
85
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 1 Pound shrimp, peeled and deveined
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon crushed red pepper
  • 1 clove garlic, pressed
  • 1 large lemon, juiced and zested
  • 2 zucchini, sliced and quartered
  • 1 pint Zoës Pasta Salad

Directions

Heat olive oil in a chef’s pan over medium heat. Add shrimp, salt, pepper, garlic, lemon juice, and zest and cook for about 5 minutes.

Add zucchini and continue to cook for 3 to 4 minutes until shrimp is pink and plump.

Add 1 pint Zoës Pasta Salad and warm through. 

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
3g
13%
Carbohydrate, by difference
13g
10%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
11mg
1%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
14mg
2%
Sodium, Na
7mg
0%
Water
100g
4%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.