LIVE
Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a great go-to pasta recipe that you can whip up in a pinch with essentially whatever you have on hand. You can try swapping the shrimp for white beans to turn the lemony seafood pasta into a vibrant vegetarian entrée.

Robin Bashinsky
Recipe by Cooking Light November 2017

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 cups water to a boil in a large saucepan. Add pasta, and cook according to package directions, omitting salt and fat. Add broccoli during last 3 minutes of cooking; drain.

    Advertisement
  • Heat a large skillet over high heat. Add oil; swirl to coat. Add shrimp to pan; sauté 2 minutes. Stir in lemon rind; sauté 1 minute. Add pasta mixture, butter, lemon juice, and salt to pan. Sauté 1 minute, stirring occasionally; toss to coat. Sprinkle with black pepper; serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

428 calories; fat 16.1g; saturated fat 5.9g; mono fat 6.9g; poly fat 1.2g; protein 25g; carbohydrates 47g; fiber 4g; cholesterol 162mg; iron 3mg; sodium 486mg; calcium 102mg.
Advertisement