Garlic Shrimp Pasta with Broccoli, Mushroom, and Bell Peppers.
Servings: 6 servings
Calories: 616 kcal
A quick Italian garlic butter shrimp and broccoli pasta bursting with sautéed mushrooms, bell peppers, and broccoli in a lemony garlic-butter sauce, finished with Parmesan cheese. Perfect for weeknight dinners!
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Ingredients
- 1 lb shrimp peeled and deveined (500 grams)
- Salt and pepper to taste
- 8 oz spaghetti (225 grams)
- 4 tablespoon olive oil divided
- ½ cup sliced mushrooms
- 1 cup broccoli florets
- ½ cup sliced bell peppers
- 4 tablespoon butter
- 2 tablespoon minced garlic
- 4 green onions sliced
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon hot red pepper flakes or to taste
- ¼ cup chopped sun dried tomatoes
- ½ cup chopped fresh parsley
- Grated zest of 1 lemon
- 2 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Season shrimp with salt and pepper and set aside.
- Cook pasta according to package directions; drain and set aside.
- Heat 2 tablespoon olive oil in a large pot over medium heat.
- Saute the mushrooms, broccoli and bell peppers. (I prefer to saute each vegetable separately so as not to crowd the pan.) Set aside.
- Melt butter and remaining olive oil over medium heat.
- Add garlic and saute for 1 minute. Make sure not to burn the garlic.
- Add the green onions and saute for 1 minute.
- Add shrimp, salt, black pepper and red pepper to the pot. Saute until shrimp turns pink, about 3 minutes.
- Add sun dried tomatoes, pasta, and vegetables and toss carefully till heated through, about 2 minutes.
- Stir in parsley, lemon zest, lemon juice.
- Transfer to serving dish, drizzle with olive oil and sprinkle Parmesan cheese on top.
Nutrition
Calories: 616 kcal | Carbohydrates: 53 g | Protein: 37 g | Fat: 29 g | Saturated Fat: 10 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 14 g | Cholesterol: 262 mg | Sodium: 1015 mg | Fiber: 6 g | Sugar: 3 g
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