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Ingredients
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4 ounces spaghetti
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2 tablespoons extra-virgin olive oil
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1 lemon, zested; zest cut into thin slivers
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10 uncooked medium shrimp, peeled and deveined
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1 clove garlic, minced
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salt and freshly ground black pepper to taste
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¼ cup chopped fresh basil
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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While spaghetti is cooking, heat olive oil in a large skillet over low heat. Cook and stir lemon zest in hot oil for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in lemony oil, stirring occasionally, until shrimp turns pink and opaque, about 3 minutes. Season with salt and pepper.
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Drain spaghetti, reserving about 1/2 cup cooking water. Add drained spaghetti, reserved cooking water, and basil to shrimp mixture in the skillet and mix well. Serve hot.
Nutrition Facts (per serving)
744 | Calories |
30g | Fat |
85g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 1 | |
Calories 744 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 4g | 22% |
Cholesterol 152mg | 51% |
Sodium 338mg | 15% |
Total Carbohydrate 85g | 31% |
Dietary Fiber 4g | 15% |
Total Sugars 3g | |
Protein 32g | 63% |
Vitamin C 8mg | 9% |
Calcium 82mg | 6% |
Iron 7mg | 36% |
Potassium 440mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.