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Published on November 30, 2016

Shrimp and vegetable spaghetti recipe

Makes 5 servings


  • ½ pound whole wheat spaghetti
  • 2 Tbsp. butter or olive oil
  • 2 cups broccoli, chopped
  • 2 medium tomatoes, diced
  • ½ medium red onion, chopped
  • 3 cloves garlic, minced
  • 1 pound medium shrimp, tails & shells removed
  • 2 Tbsp. lemon juice
  • ½ tsp. red pepper flakes
  • ¼ cup fresh parsley, chopped
  • ¼ cup grated parmesan cheese


Bring water to a boil in a medium stock pot. Cook pasta according to package directions until al dente.

While water is boiling, add butter or oil to a medium sauté pan. Add onion, tomato and broccoli; cook for 3-4 minutes or until softened. Add garlic to pan and cook for one minute, stirring, until fragrant. Add shrimp to pan and cook for 4-5 minutes, until shrimp is pink and cooked throughout. Add red pepper flakes, lemon juice and parsley. Stir to combine.

Add cooked pasta to saute pan and stir until evenly coated. Sprinkle parmesan cheese on top.

Nutrition analysis per serving: 310 calories, 8 g fat, 23 g protein, 40 g carbohydrate, 7 g fiber, 590 mg sodium

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