Fresh and light pasta dish that you will love! Flavored with garlic, lemon and parsley, this is the perfect summer dinner.
Prep Time 10minutes
Cook Time 20minutes
1poundshrimppeeled and deveined
salt & pepperto taste
8ozwhole wheat spaghetti
2clovesgarlicI used large cloves
1cupreserved cooking liquid (pasta water)
Bring large pot of salted water to boil. Cook whole wheat spaghetti until al dente. Reserve 1 cup of cooking liquid and then drain. Set aside.
While pasta is cooking, blot shrimp to dry. Sprinkle with salt and pepper. Heat large skillet over medium high heat. Spray with nonstick cooking spray and cook shrimp 1-2 minutes on both sides until bright pink and opaque. Remove from pan.
Place pan back on heat and add in garlic, lemon juice and butter. Cook until garlic is fragrant, about 30 seconds. Add in pasta and toss to coat in sauce, adding in pasta cooking liquid as you go to create a light sauce. Add in cooked shrimp and toss with parsley. Divide into four equal portions and serve.
The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 352 calories, 7g F/44.5g C/27.1g P.