Summer Shrimp Pasta
Coming in at $21 this Budget Friendly Meal is one you can save for date night in or make for your whole family. It's simple, light, refreshing and can be made in less than 30 minutes!
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°.