Zucchini with Shrimp
Ingredients
- 8 ounce linguine pasta, dry
- 1 1/2 tablespoon olive oil
- 12 ounce shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 4 medium zucchini
- 2 cup corn, canned
- 1 1/2 cup green peas, frozen
- 4 fl oz cooking wine, white
- 2 tablespoon butter, unsalted
- 2 tablespoon lemon juice
- 1/4 cup basil, fresh
Serve With
- 4 medium kiwi
Instructions
- Cook pasta as directed on package; drain, rinse, and set aside.
- Heat oil in a large skillet over medium heat. Season shrimp with 1/8 teaspoon each of salt and pepper and toss into hot skillet. Cook approximately 3 minutes or until shrimp turns pink, flipping over once halfway through. Remove from skillet and set aside.
- Dice zucchini. Add to the skillet along with the corn and the peas. Cook and stir for about 5 minutes, until lightly browned and the zucchini is crisp-tender.
- Add cooking wine and butter to skillet; toss all ingredients together to coat. Return shrimp to skillet until warm, approximately 1 minute. Remove from heat.
- Stir in lemon juice, roughly torn basil leaves, and remaining salt and pepper.
- Serve over pasta with sliced kiwi on the side.
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Nutrition
Calories: 565kcal | Carbohydrates: 79g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 152mg | Sodium: 657mg | Fiber: 10g | Sugar: 18g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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