Lemony Shrimp and Broccoli Rabe
Penne with Pine Nuts
Ingredients
- 2 lb peeled and deveined, large wild-caught raw shrimp
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil, divided
- 2 lb broccoli rabe, stemmed and coarsely chopped
- 2 Tbsp jarred minced garlic
- ½ tsp crushed red pepper
- 1 lemon
- ½ cup shredded Parmesan cheese
- 3 Tbsp chopped fresh basil
Instructions
- Sprinkle shrimp with salt and pepper. Sauté in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink. Remove from skillet.
- Add 2 Tbsp oil, broccoli rabe, garlic, and red pepper to skillet; sauté 3 to 4 minutes or until broccoli rabe is tender. Return shrimp to skillet.
- Grate ½ tsp zest from lemon; squeeze 2 Tbsp juice. Add cheese, lemon juice, and zest to shrimp mixture; toss. Sprinkle with basil. Toss with Penne with Pine Nuts recipe, if desired.
Side Dish Ingredients
- ½ cup pine nuts (or use chopped walnuts)
- 2 (8.5-oz) pouches microwavable penne pasta
- 2 Tbsp butter, melted
- ½ tsp salt
Side Dish Instructions
- Toast nuts in a dry nonstick skillet over medium heat until fragrant.
- Cook pasta according to package instructions. Toss together pasta, nuts, butter, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
249
|
489
|
| Fat (g) | 13 | 13 | 26 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 26 | 6 | 32 |
| Carb (g) | 7 | 29 | 36 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 556 | 367 | 923 |
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