Lemon Shrimp Pasta with Arugula
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Lemon Shrimp Pasta with Arugula
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Made with whole wheat linguine, plump shrimp, and fresh lemon juice, this lemon shrimp pasta recipe is bursting with brightness and flavor.
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Ingredients
- 8 ounces Whole Wheat Linguine (cooked according to package instructions)
- 2 tablespoons extra virgin olive oil
- 1 pound Shrimp (raw, peeled and deveined)
- 2 cloves garlic (minced)
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 5 ounces Baby Spinach and or Arugula
- ¼ cup Parmesan Cheese (shredded)
- chili flakes (optional garnish)
- salt and pepper (to taste)
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Instructions
- Prepare pasta according to package instructions, reserving 1/2 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 Information
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Serving
1.5cups
Calories
410kcal
(21%)
Carbohydrates
48.5g
(16%)
Protein
34.4g
(69%)
Fat
12.8g
(20%)
Saturated Fat
1.8g
(9%)
Monounsaturated Fat
12g
Cholesterol
159mg
(53%)
Sodium
868mg
(36%)
Fiber
8.4g
(34%)
Sugar
1.6g
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 410kcal | 21% |
| Carbohydrates | 48.5g | 16% |
| Protein | 34.4g | 69% |
| Fat | 12.8g | 20% |
| Saturated Fat | 1.8g | 9% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 159mg | 53% |
| Sodium | 868mg | 36% |
| Fiber | 8.4g | 34% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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