Lemon Shrimp Pasta with Arugula

Lemon Shrimp Pasta with Arugula

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This shiny and flavorful shrimp pasta recipe is built with hearty entire wheat linguine, plump shrimp and fresh lemon juice.

This fast and easy lemony shrimp pasta has everything likely for it. Not only does the overall food consider significantly less than 15 minutes to cook dinner, it is built of mostly pantry/freezer staples like entire wheat pasta and frozen shrimp, and it only involves just one pan. One particular pan = significantly less dishes which is generally a reward. 

You know what else is a reward? Dole’s new natural little one spinach and arugula mix that will come pre-washed and ready to eat. Even though it would be delectable in a simple salad, the zesty, bold flavors are the excellent compliment to the shiny lemon juice, garlicky shrimp and nutty entire wheat linguine.

As generally, if you never have shrimp on hand you can simply swap it out for scallops or chicken. Want to continue to keep it vegetarian? Convert it into a primavera type pasta with asparagus, crimson pepper slices or whatever fresh veggies you have on hand.

Your fork is waiting.



Lemon Shrimp Pasta with Greens

This shiny and flavorful shrimp pasta recipe is built with hearty entire wheat linguine, plump shrimp and fresh lemon juice.

Training course:




Servings: four

Calories: 410 kcal

Author: Liz DellaCroce


  • eight
    entire wheat linguine
    cooked in accordance to bundle instructions
  • two
    olive oil
  • one
    raw, peeled and deveined
  • two
  • one/four
    lemon juice
  • two
    lemon zest
  • five
    Dole Natural and organic Baby Spinach & Arugula
  • one/four
    parmesan cheese
  • chili flakes
    optional garnish
  • salt and pepper
    to taste


  1. Put together pasta in accordance to bundle instructions, reserving one/two cup of the starchy cooking liquid.

  2. Even though the pasta is cooking, heat olive oil around medium-substantial heat in a deep skillet. Sprinkle shrimp with salt and pepper on each sides and incorporate to pan in a solitary layer. Prepare dinner until shrimp is pink, about three minutes overall, turning at the time.

  3. Incorporate garlic to the shrimp and sauté until fragrant, about 30 seconds, staying careful not to burn up. Stir in lemon juice, lemon zest and spinach/arugula mix. Sauté until greens commence to wilt, about two minutes. 

  4. Stir cooked pasta, parmesan cheese and reserved cooking liquid into the pan and toss to coat. Season with chili flakes and supplemental salt and pepper to taste ahead of serving sizzling.

Nourishment Specifics

Lemon Shrimp Pasta with Greens

Total For every Serving (one.five cups)

Calories 410
Calories from Extra fat one hundred fifteen

% Everyday Benefit*

Full Extra fat twelve.8g

Saturated Extra fat one.8g

Trans Extra fat 0g

Monounsaturated Extra fat 12g

Cholesterol 159mg

Sodium 868mg

Full Carbohydrates forty eight.5g

Nutritional Fiber eight.4g

Sugars one.6g

Protein 34.4g

* P.c Everyday Values are dependent on a 2000 calorie diet regime.

Disclosure: This submit is in partnership with Dole New Greens. All ideas are my have. Thank you for supporting the makes that make The Lemon Bowl probable. Pictures by Alejandro Pictures. 

Test out my Pinterest board for far more wholesome and simple dinner tips!

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Dr. Richard D. Pearson
Dr. Richard D. Pearson
Trimming the risk of heart disease with dietary changes and exercise is Dong’s notable area of expertise, Dong is an active nutrition researcher and is currently president of the National Lipid Association.

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