Garlic Shrimp & Zucchini Pasta

Ingredients

Makes 4 servings. Macros above are per serving.

• 1.25 lb (560g) raw shrimp, peeled and deveined
• 10 oz (285g) linguine
• 2 medium zucchini, sliced into half-moons
• 2 tbsp olive oil
• 5 garlic cloves, minced
• 0.5 tsp red pepper flakes
• 1 lemon, zested and juiced
• 0.5 tsp salt
• 0.25 cup (10g) fresh parsley, chopped

Method

1. Cook linguine to al dente; reserve 0.5 cup pasta water, then drain.
2. Saute garlic and red pepper flakes in olive oil 30 sec, add shrimp and cook 2-3 min until pink.
3. Add zucchini and cook 3 min until just tender.
4. Toss in pasta, lemon zest, juice, salt and a splash of pasta water; finish with parsley.

Nutrition (per serving)

Meal-prep tip

🥡 Best within 3 days; reheat gently with a splash of water to loosen the sauce and avoid rubbery shrimp.