Packed with pasta, shrimp and vegetables, this easy recipe is a complete meal.
Ingredients
- 12 ounces of whole-wheat linguine
- 4 tablespoons of olive oil, divided
- 1/3 cup of fresh lemon juice, plus 1 tablespoon lemon zest
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 1 1/2 pounds of peeled and deveined shrimp
- 1 bulb of fennel, cored and thinly sliced
- 1/2 sweet onion, thinly sliced
- 3 garlic cloves, sliced
- 1/2 cup of chopped pitted Kalamata olives
- 1/2 cup of fresh parsley, chopped
Directions
- Bring a pot of lightly salted water to a boil.
- Add linguine and cook until al dente, about 9 minutes.
- Meanwhile, in a small bowl, whisk 2 tablespoons oil, lemon juice, lemon zest, salt and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp, sauté 1 minute; flip and sauté until just cooked, 1 to 2 more minutes more. Remove to a plate.
- Add the remaining 1 tablespoon oil to the pan; stir in fennel and onion. Cook, stirring, until softened, about 7 minutes.
- Add garlic; cook, stirring, for 1 minute. Stir in the oil-lemon mixture.
- Bring to a simmer and cook for 1 minute.
- Remove the cooked pasta from the pot with tongs and add the mixture in the pan, along with 1 cup of the pasta water, the cooked shrimp and olives.
- Bring to a simmer and cook for 1 minute.
- Stir in parsley. Serve immediately.
Servings Per Recipe: 6
Nutritional Details
- 402 calories
- 27g protein
- 49g carbohydrate
- 14g fat
Recipe Courtesy of bewell.colorfulchoices.com
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