Summer Shrimp Pasta
Coming in at $21 this Budget Friendly Meal is simple, light, refreshing and can be made in less than 30 minutes!
I decided to add this Summer Shrimp Pasta into this series for the more sophisticated palates, aka the adults who might need a date night in or maybe you just want to enjoy something a little more indulgent and serve your kids something else….lets be real, they probably just want chicken nuggets anyways and that’s ok! You enjoy this one!
Creator: Leslie Stokes
Budeget Friendly Family Meal Series
This series is all about feeding your family on a budget!
I think we can all agree that groceries these days are breaking the budget! After starting a conversation with my online community about the rising cost of food, I knew this series was something I had to do!
Each week I will be sharing a family style meal that fits the budget, along with a “healthy Mom” option because if your family is anything like mine, I’m the only one who likes to eat healthy!
I hope you follow along with this series and please reach out if you have any questions!
Ingredients:
I love this recipe because you can create such a flavorful dish with a few simple ingredients!Â
I know I usually share healthier recipes and although this one is not too unhealthy, there are a few swaps you can do to make this a little healthier- I’m sharing those below!
- shrimp- 1 lb of peeled/devained shrimp. The shrimp can be swapped out for chicken, providing details below!
- butter-Â for a healthier option, swap this out for olive or avocado oil
- parsley
- garlic powder
- salt
- pepper
- zucchini
- cherry tomatoesÂ
- white wine-Â this is a budget meal and this wine is for cooking, so it’s ok to use the cheap stuff. Most stores carry a bottle for about $5. You can even get the small glass size bottles from Shutter Homes, those are great for cooking. Or you can be fancy, get the good stuff and save a glass or two for dinner!
- minced garlic
- linguine pasta noodles-Â you can swap this out for whole wheat, gluten free or veggie noodles
- pasta water-Â I just scoop some out before I drain the pasta and set it aside. This helps the sauce stick to the noodles. ***if you are using veggie noodles, sub for chicken broth!
- basil
- parmesan cheese
The Budget
To make this meal at home it will cost you around $21, that is as cheap as I can get it! If you were to go out for a meal like this you would be spending about $25+ a person!
I would say this meal will feed 3-4 people, but if your family is larger, you can definetly add more shrimp to stretch it!
Plus, you have a few glasses of wine leftover, take it back to the days of your early 20’s when drinking cheap wine was totally acceptable and enjoy a glass or two!Â
I purchased all of my ingredients from Trader Joe’s for the same price, BUT have based these prices below off of Walmart Grocery!
**Prices may vary, depending on where you shop!
shrimp- $7
wine- $6
noodles- $1
cherry tomatoes- $1.78
zucchini- $0.93
lemon- $0.58
basil- $1.98
Parmesan cheese- $2.33
total- $21.60
The Prep:
I’m calling this an almost one pot dish just because you do have to cook the noodles seperatly, but everything else just goes straight into the pan!
- Start by getting your water up to a boil, adding in the noodles and cooking aldente while you continue on to the next steps.
- In a large skillet over medium high heat, add in 2 tbsp of butter, onced melted add the shrimp- season with ¼ tsp salt, pinch of pepper, ¼ tsp garlic powder, ½ tsp parlsey and lemon zest.
- Cook shrimp until the turn a deep pink color and begin to get brown and slightly crispy, but not overcooked.
- Remove the shrimp from the skillet and set aside.
- Add in the zucchini and cook for 2-3 minutes, until it begins to get tender.
- Add in the remaining tbsp of butter, cherry tomatoes, garlic, lemon juice and white wine. Cook the wine down for about 3-4 minutes or until the veggies are tender.
- Add in ¼ cup of the resereved pasta water and then the cooked pasta, continue to cook for 2-3 minutes.
Turn of the heat and top with basil and parmesan cheese.
Enjoy!
**** The shrimp can be swapped out for chicken!
Follow each step the same, you will just need to cube the chicken and cook for a bit longer, until the chicken reaches an internal temperature of 165°.
Summer Shrimp Pasta
Ingredients
- ¾-1 lb of shrimp peeled and devained
- 3 tbsp butter divided 2/1 Healthy Option: olive oil or avocado oil
- 1 tsp minced garlic
- 1 tsp lemon zest
- ½ tsp parsley
- pinch of black pepper
- ¼ tsp garlic powder
- 1 cup cherry tomatoes sliced
- 1 large zucchini sliced
- ¼ tsp salt
- ¾ cup white wine this is for cooking, the cheap stuff will do!
- juice of 1 lemon
- 5 oz linguine noodles Healthy Option: whole wheat, gluten free, or veggie noodles
- ¼ cup reserved pasta water
- fresh basil
- ¼ cup parmesan cheese
Let's Make It
- Start by getting your water up to a boil, adding in the noodles and cooking aldente while you continue on to the next steps.
- In a large skillet over medium high heat, add in 2 tbsp of butter, onced melted add the shrimp- season with ¼ tsp salt, pinch of pepper, ¼ tsp garlic powder, ½ tsp parlsey and lemon zest.
- Cook shrimp until the turn a deep pink color and begin to get brown and slightly crispy, but not overcooked.
- Remove the shrimp from the skillet and set aside.
- Add in the zucchini and cook for 2-3 minutes, until it begins to get tender.
- Add in the remaining tbsp of butter, cherry tomatoes, garlic, lemon juice and white wine. Cook the wine down for about 3-4 minutes or until the veggies are tender.
- Add in ¼ cup of the resereved pasta water and then the cooked pasta, continue to cook for 2-3 minutes.
- Turn of the heat and top with basil and parmesan cheese.Enjoy!
- **** The shrimp can be swapped out for chicken!Follow each step the same, you will just need to cube the chicken and cook for a bit longer, until the chicken reaches an internal temperature of 165°.
Nutrition Facts
