Garlic-Lemon Shrimp Pasta

Succulent shrimp sautéed with fragrant garlic and zesty lemon, tossed with quick-cooking angel hair pasta and tender green beans.

• Prep: 8 min
• Cook: 12 min
• Total: 20 min
• Servings: 1
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.54/serving

Dietary

• Nut-Free
• Dairy-Free
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• tangy
• spicy

Ingredients

• 4 ounce shrimp (peeled, deveined)
• 0.5 cup angel hair pasta
• 0.5 tablespoon olive oil
• 1 clove garlic (minced)
• 0.25 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• 0.25 cup chicken broth
• 0.5 cup green beans
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Bring a small pot of salted water to a boil. Add the 1/2 cup angel hair pasta and cook according to package directions, about 3-4 minutes. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Add the 1 clove minced garlic and 1/4 teaspoon red pepper flakes; cook for 30 seconds until fragrant.
3. Add the 4 ounces peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side, until pink and opaque. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Add 1/2 cup frozen green beans to the skillet, cook for 3-4 minutes until tender-crisp.
5. Stir in 1 tablespoon fresh lemon juice and 1/4 cup chicken broth. Bring to a simmer.
6. Add the drained pasta to the skillet, along with the reserved pasta water if the sauce needs thinning. Toss to combine and serve immediately.

Notes

Ensure you don't overcook the shrimp, as they can become rubbery quickly.

Nutrition (per serving)

• Calories: 310
• Protein: 26.9 g
• Carbohydrates: 33.1 g
• Fat: 8.8 g
• Fiber: 3.3 g
• Sodium: 1690 mg
• Saturated Fat: 1.5 g
• Sugar: 1.7 g
• Cholesterol: 160 mg