Lemon Shrimp Pasta with Greens
This bright and flavorful shrimp pasta recipe is made with hearty whole wheat linguine, plump shrimp and fresh lemon juice.
Servings 4
Calories 410kcal
Ingredients
- 8 ounces whole wheat linguine cooked according to package instructions
- 2 tablespoons olive oil
- 1 pound shrimp raw, peeled and deveined
- 2 cloves garlic minced
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 5 ounces Dole Organic Baby Spinach & Arugula
- ¼ cup parmesan cheese shredded
- chili flakes optional garnish
- salt and pepper to taste
Instructions
- Prepare pasta according to package instructions, reserving ½ cup of the starchy cooking liquid.
- While the pasta is cooking, heat olive oil over medium-high heat in a deep skillet. Sprinkle shrimp with salt and pepper on both sides and add to pan in a single layer. Cook until shrimp is pink, about 3 minutes total, turning once.
- Add garlic to the shrimp and sauté until fragrant, about 30 seconds, being careful not to burn. Stir in lemon juice, lemon zest and spinach/arugula blend. Sauté until greens start to wilt, about 2 minutes.
- Stir cooked pasta, parmesan cheese and reserved cooking liquid into the pan and toss to coat. Season with chili flakes and additional salt and pepper to taste before serving hot.
Nutrition
Serving: 1.5cups | Calories: 410kcal | Carbohydrates: 48.5g | Protein: 34.4g | Fat: 12.8g | Saturated Fat: 1.8g | Monounsaturated Fat: 12g | Cholesterol: 159mg | Sodium: 868mg | Fiber: 8.4g | Sugar: 1.6g