Lemon-Butter Shrimp and Vegetables
Garlic-Herb French Bread
Ingredients
- ½ (16-oz) pkg fettuccine
- ¾ lb peeled and deveined shrimp
- 1 Tbsp olive oil
- 3 Tbsp butter
- 1 zucchini, cubed
- 1 cup frozen corn kernels, thawed
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 tsp lemon zest
Instructions
- Cook pasta according to package directions; drain, reserving ¼ cup pasta water.
- Meanwhile, season shrimp lightly with salt and pepper. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until just pink. Remove from skillet.
- Melt butter in skillet over medium-high heat; add zucchini, corn, and garlic. Cook, stirring, 5 minutes or until zucchini is tender. Add wine and lemon zest; cook 2 minutes.
- Return shrimp to skillet, and cook 1 minute. Toss shrimp mixture with hot cooked pasta, adding enough reserved pasta water to make a thin sauce.
Side Dish Ingredients
- 1 clove garlic, halved
- ½ (16-oz) loaf French bread, sliced
- 2 Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat broiler. Rub cut sides of garlic on bread; brush with oil, and season with salt and pepper to taste.
- Broil 1 to 2 minutes or until toasted. Sprinkle with parsley.
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