Herb and Veggie Shrimp Pasta
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Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
27
High
Nutrition per serving
Calories448.6 kcal (22%)
Total Fat13.9 g (20%)
Carbs60.6 g (23%)
Sugars5.7 g (6%)
Protein21.7 g (43%)
Sodium713.6 mg (36%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook pasta according to package instructions, then strain and set aside.
Step 2
Mince fennel bulb and jalapeño (discard the seeds) and cook together on the stovetop until softened.
Step 3
Slice zucchini and add to the pan
Step 4
Once zucchini is grilled, add minced garlic to the pan and sauté for one minute. Add entire mixture (zucchini, jalapeño, garlic, fennel) to the cooked pasta.
Step 5
Cook the shrimp and season with salt and pepper.
Step 6
Chop the fresh basil, parsley, and fennel leaves and add to the pasta. Add cooked shrimp to the pasta and mix to combine all ingredients.
Step 7
Top with olive oil, salt, pepper, and a squeeze of fresh lime juice. Enjoy!
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