- Calories: 425
- Protein: 29g
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 110mg
- Total Carbohydrate: 66g
- Dietary Fiber: 9g
- Sodium: 285mg
This is a perfectly balanced meal-in-one! It combines lean, protein-packed shrimp with colorful, antioxidant-rich vegetables and high-fiber whole wheat pasta and in a light and lemony sauce made with heart-healthy olive oil.
- Prep time
- Total Time
- 2 broccoli crowns, cut into florets
- 1 package 100% whole-wheat spaghetti or linguini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 pound shrimp, peeled and deveined
- 1 pint cherry or grape tomatoes, halved
- 3/4 teaspoon Kosher salt
- 1/4 cup lemon juice
- 2 tablespoons chopped parsley (optional)
Bring a large pot of water to a boil. Add the broccoli florets and boil for about 2 minutes. Transfer the broccoli to a bowl using a slotted spoon. Drop the pasta into the boiling water and cook until al dente, according to package directions. Drain the pasta.
While the pasta is cooking, heat the olive oil in a large, deep sauté pan over medium-high heat. Add the garlic and red pepper flakes and sauté until the garlic just starts to turn golden, about 1 minute. Add the shrimp and cook until pink and opaque, 2 to 3 minutes. Add the tomatoes and broccoli and cook for another 1 to 2 minutes to heat everything through. Season with the kosher salt and pepper to taste. Remove the pan from the heat and stir in the lemon juice and the parsley. Add the pasta to the pan and toss through with tongs.
Note: To dramatically cut calories and carbs, try swapping out traditional pasta for zucchini linguine. For example, try this recipe.