Shrimp and Pasta

Name: Shrimp and Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 1.5 pound whole wheat spaghetti; 4 pound shrimp (large, peeled, deveined); 5 tablespoon olive oil; 6 clove garlic (minced); 0.5 teaspoon dried oregano; 0.5 teaspoon kosher salt; 0.5 cup lemon juice (freshly squeezed); 0.25 cup pasta water (reserved from cooking); 10 cup fresh arugula; 2 tablespoon red wine vinegar

A light yet satisfying dish featuring plump shrimp tossed with whole wheat pasta in a garlicky lemon sauce, served with a fresh arugula side salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 9
Cuisine: Italian
Difficulty: Easy
Cost: $5.98/serving

Dietary

Dairy-Free
Low-Sodium
High-Protein
Soy-Free
Nut-Free
Egg-Free
Low-Fat
Low-Saturated-Fat
Low-Sugar
Low-Calorie
High-Fiber

Ingredients

1.5 pound whole wheat spaghetti
4 pound shrimp (large, peeled, deveined)
5 tablespoon olive oil
6 clove garlic (minced)
0.5 teaspoon dried oregano
0.5 teaspoon kosher salt
0.5 cup lemon juice (freshly squeezed)
0.25 cup pasta water (reserved from cooking)
10 cup fresh arugula
2 tablespoon red wine vinegar

Instructions

Cook the whole wheat spaghetti according to package directions in a large pot of lightly salted water until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 6 minced garlic cloves and 1/2 teaspoon dried oregano, and cook for 1 minute until fragrant, being careful not to burn the garlic.
Add 4 pounds peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side, or until pink and opaque. Sprinkle with 1/2 teaspoon kosher salt during cooking.
Remove shrimp from the skillet and set aside. Pour 1/2 cup fresh lemon juice and the 1/4 cup reserved pasta water into the hot skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Return the cooked whole wheat spaghetti and shrimp to the skillet with the lemon-garlic sauce. Toss to coat evenly.
Prepare the arugula salad: In a large bowl, whisk together 3 tablespoons olive oil and 2 tablespoons red wine vinegar. Add 10 cups fresh arugula and toss to combine.
Serve the shrimp and pasta immediately, with a side of the arugula salad. This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.

Notes

Ensure you don't overcook the shrimp, as they can become tough. The pasta water helps thicken the sauce and bind it to the pasta.

Nutrition (per serving)

Calories: 486
Protein: 49.4 g
Carbohydrates: 55.5 g
Fat: 11.9 g
Fiber: 10.3 g
Sodium: 377 mg
Saturated Fat: 2 g
Sugar: 2.7 g
Cholesterol: 284 mg