I don’t have pasta very often, but when I do, I love the garlic & shrimp pasta. I used brown rice spaghetti to keep it gluten free. You could also use a whole wheat spaghetti to make it higher fiber. I love that this recipe is done in 15 minutes.
Garlic & Shrimp Pasta
Prep time
Cook time
Total time
Quick and easy dinner idea. Its done as soon as the pasta is boiled!
Author: Kristine Fretwell
Recipe type: Main
Yield: 4 servings
Ingredients
- 300 grams prawns, thawed, rinsed & tails removed (454 grams is a pound, so not quite 1 lb)
- 4 cups of cooked spaghetti (gluten-free or whole wheat)
- 4 cloves of garlic, minced
- 2 Tbsp olive oil
- 1 lemon, use juice and zest of ½ the lemon
- ½ cup no-salt added chicken broth
- 2 medium tomatoes, chopped (could also use cherry tomatoes)
- ½ cup fresh parsley, chopped (curly or Italian parsley)
- Optional: salt & pepper to taste
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a skillet, heat olive oil. Add shrimp and cook until just pink. Remove from skillet to a plate.
- In the same skillet, add tomatoes, parsley and lastly, garlic. Cook until softened.
- Add in cooked pasta, chicken broth, lemon juice & lemon zest. Toss until coated and heated through.
- Lastly, add back in prawns and toss together.
Nutrition
Serving size: 2 cups Calories: 328 Fat: 7.3 g Carbs: 52 g Sugar: 0.5 g Sodium: 321 mg Fiber: 2 g Protein: 15 g