SPICY SHRIMP and PASTA
A 30-minute meal with big, bold flavors, tender pasta, and succulent shrimp.
Servings: 4 servings
Calories: 156kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 medium onion minced fine
- 3 cloves garlic minced fine
- salt and pepper to taste
- 1 teaspoon red pepper flakes
- 1 bag thawed shelled, and divined cooked or uncooked shrimp (I used cooked)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1 16 jar (16 ounces) prepared salsa
- 1 box (13 ounces) whole grain pasta
- 1 medium avocado diced
- salt and pepper to taste
Instructions
- -Thaw shrimp and rinse. Remove tails (optional) and keep cool until ready to cook.
- -Heat olive oil and butter in a large sauté pan on medium heat.
- -Add minced onion and garlic. Cook for approximately 5 minutes. Add the red pepper flakes and cook for a few minutes.
- -Meanwhile, in a large stockpot, cook the pasta following the package directions and drain.
- -Add the jarred salsa to the pasta and stir to combine thoroughly. Cover and keep warm.
- -Returning to the sauté pan, add the lemon juice (remember to zest it first) to the garlic, onions, and red pepper flakes, and then add the shrimp.
- -Cook only a few short moments on medium/low heat until the shrimp curl up a bit and turn opaque (if they're uncooked, to begin with). Do not overcook.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 64mg | Potassium: 322mg | Fiber: 4g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg
