Low Calorie Primavera Pasta with Shrimp Recipe

This vibrant Low-Calorie Shrimp Primavera Pasta is a delightful medley of fresh spring vegetables and succulent shrimp, tossed in a light and flavorful lemon sauce. It's a perfect example of how healthy and delicious can go hand-in-hand.
The beauty of this recipe lies in its simplicity. Fresh ingredients like broccoli, red peppers, and cherry tomatoes come together to create a symphony of color and taste. The shrimp adds a touch of elegance and protein, while the light lemon sauce ties everything together beautifully.
In under 30 minutes, you can have a restaurant-worthy dish prepared right at home. So ditch the takeout menus and whip up this healthy and flavorful Primavera pasta for yourself or your loved ones!

Ingredients

• 8 oz whole-wheat pasta (such as penne or rotini)
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 red onion, diced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 12 oz shrimp, peeled and deveined
• 1/2 cup low-sodium chicken broth
• 1/4 cup lemon juice
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves, chopped (for garnish)

Directions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, and cook until softened, about 2 minutes.
3. Add red pepper and broccoli florets, and cook for another 3-4 minutes, or until slightly tender-crisp.
4. Stir in cherry tomatoes and shrimp. Cook for 2-3 minutes, or until shrimp are pink and opaque.
5. Add chicken broth, lemon juice, oregano, salt, and pepper to the pan. Bring to a simmer and cook for 2 minutes.
6. Toss the cooked pasta with the shrimp and vegetable mixture.
7. Serve immediately, garnished with Parmesan cheese (optional) and fresh basil leaves.