Garlic-Herb Shrimp with Angel Hair and Zucchini

Sweet sautéed shrimp and sliced summer zucchini tossed with delicate angel hair pasta and burst cherry tomatoes in an olive oil pan sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $7.36/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Saturated-Fat
• Low-Sugar

Tags

• sauté
• quick
• fresh
• healthy
• comfort food

Ingredients

• 1 pound shrimp (peeled and deveined)
• 6 ounce angel hair pasta
• 1 zucchini (medium, sliced into half-moons)
• 1 cup cherry tomatoes (halved)
• 2 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Bring a large pot of water to a boil. Add angel hair pasta and cook for 4 minutes until al dente. Reserve 1/4 cup cooking water, then drain pasta.
2. While pasta boils, heat olive oil in a large skillet over medium heat for 1 minute.
3. Add sliced zucchini, halved cherry tomatoes, dried Italian seasoning, and half of the salt (1/4 teaspoon). Sauté for 3 minutes until tomatoes begin to soften.
4. Add shrimp, remaining 1/4 teaspoon salt, and black pepper to the skillet. Cook for 2 to 3 minutes, flipping once, until shrimp are pink and opaque throughout to 145 degrees F.
5. Toss the drained angel hair and reserved pasta water into the skillet. Stir gently over low heat for 1 minute until pasta is glossy and coated. Serve warm.

Notes

Angel hair cooks very quickly, so have your vegetables prepped before dropping the pasta into boiling water.

Nutrition (per serving)

• Calories: 634
• Protein: 54.5 g
• Carbohydrates: 70 g
• Fat: 17.7 g
• Fiber: 6.8 g
• Sodium: 864 mg
• Saturated Fat: 3 g
• Sugar: 5.8 g
• Cholesterol: 320 mg