Lemon-Garlic Shrimp Pasta
Parmesan Asparagus and Bell Pepper
Ingredients
- 4 oz angel hair pasta
- 2 Tbsp butter
- ¾ lb peeled and deveined, large raw shrimp
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp minced garlic
- ¼ tsp crushed red pepper
- 2 Tbsp chopped fresh parsley
- 1½ Tbsp fresh lemon juice
Instructions
- Cook pasta according to package directions.
- Melt butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add to skillet, and cook 2 minutes or just until pink. Remove shrimp from skillet.
- Add garlic and red pepper to skillet; cook 30 seconds. Add pasta, parsley, lemon juice, and shrimp; cook 1 minute, tossing until blended.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- ½ red bell pepper, diced
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus, bell pepper, oil, salt, and pepper on a rimmed baking sheet. Bake 10 minutes or until vegetables are browned and tender. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
293
|
89
|
382
|
| Fat (g) | 10 | 6 | 16 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 20 | 5 | 25 |
| Carb (g) | 30 | 6 | 36 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 424 | 247 | 671 |
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