Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Shrimp & Veggie Pasta

Hey there! I hope everyone is having a great week. It’s been awhile since I’ve added a new recipe (sorry about that). This recipe is so simple, yet looks like you spent hours in the kitchen.  This is great meal for a busy week night or even for a dinner party.

Here are the ingredients you’ll need for 4 servings (1 serving is 1 cup of pasta and about 2 oz. of shrimp):

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  • 8 oz. pasta (to make it even healthier you can use spaghetti squash or whole wheat pasta instead of regular pasta…my hubby isn’t a fan of wheat pasta, so I went with the original)
  • 8 oz. raw uncooked shrimp
  • 1/4 cup red onion
  • 1 1/2 cups of green, red, yellow peppers (if you use frozen it saves a TON of time)
  • 1/2 tbsp. olive oil
  • 1 1/2 tsp. Italian seasoning
  • 1 1/2 tsp. basil
  • 1/2 cup cherry or grape tomatoes (forgot to include them in the original picture)
  • 4 tsp. grated parmesan

Cook pasta according to package directions.

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Heat olive oil in a medium skillet and sauté onions and peppers.

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Once the onions are transparent and peppers are soft, add the Italian seasoning, basil, and shrimp. Cook for about 4 minutes (or until shrimp is pink).

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Serve over pasta, top with tomatoes, shredded parmesan cheese, and drizzle with olive oil. Enjoy!

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Nutrition information:  Each serving has 260 calories, 4.7 grams of fat, 34.3 grams of carbohydrates, 1 gram of fiber, and 19.5 grams of protein.

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2 Comments

  1. What a great recipe, this looks super delicious! 🙂

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