Ingredients
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
- Cook linguine to al dente; reserve 0.5 cup pasta water, then drain.
- Saute garlic and red pepper flakes in olive oil 30 sec, add shrimp and cook 2-3 min until pink.
- Add zucchini and cook 3 min until just tender.
- Toss in pasta, lemon zest, juice, salt and a splash of pasta water; finish with parsley.
Nutrition (per serving)
| Calories | 450 kcal |
|---|---|
| Protein | 33 g |
| Carbs | 52 g |
| Fat | 12 g |
Meal-prep tip
🥡 Best within 3 days; reheat gently with a splash of water to loosen the sauce and avoid rubbery shrimp.