Shrimp Pasta with Lemony Panko
Ingredients
- 12 oz whole wheat penne pasta (or use rigatoni)
- 2 lemons
- 3 Tbsp butter, divided
- ½ tsp salt, divided
- ¼ cup panko breadcrumbs
- 2 shallots, sliced
- 1½ lb peeled and deveined, large raw shrimp
- 2 cloves garlic, minced
- 6 Tbsp shaved Parmesan cheese
- 6 Tbsp chopped fresh flat leaf parsley
Instructions
- Cook pasta according to package directions.
- Meanwhile, grate zest and squeeze juice from lemons to measure 4 tsp zest and 4 Tbsp juice.
- Melt 1 Tbsp butter with ¼ tsp salt in a large skillet. Add panko, and cook 3 minutes or until golden. Remove from skillet; stir in 1 tsp lemon juice.
- Melt 2 Tbsp butter in skillet over medium-high heat. Add shallots, and cook 6 minutes or until tender. Add shrimp, garlic, lemon zest, remaining lemon juice, and ¼ tsp salt; cook 2 to 3 minutes per side or until shrimp turn pink.
- Serve shrimp mixture over pasta. Sprinkle with lemony panko, cheese, and parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
377
|
377
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 26 | 26 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 510 | 510 |
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