Healthy Buttery Shrimp Pasta

MACROS

80 C / 12 F / 60 P

WHAT YOU’LL NEED:

• Shrimp (220g frozen)

• Light butter (15g)

• Pasta of choice (100g)

• Parmesan (15g)

• Lemon juice

• ON THE SIDE (optional): mixed greens, cucumber, tomato

HOW TO:

1. Defrost your shrimp either in the microwave or by letting thaw. If using fresh shrimp, ignore this step.

2. Make sure your shrimp is detailed, deveined, and ready to cook. Season with garlic powder, black pepper, oregano, basil, and a dash of salt.

3. Heat a pan on medium heat. Make sure to use a nonstick pan or nonstick spray. Cook your shrimp until warm pink in color. Set aside.

4. Boil water and cook pasta per instructions. Save 1/2 cup of pasta water.

5. In a clean pot, add the butter on medium heat. Once the butter has melted for the most part, add in the pasta water and parmesan. Lemon juice can be added to your liking. Let cook for about 1 minute.

6. Add in the shrimp and pasta. Stir around and (I know this might sound crazy) turn off the heat. Let sit for 5-10 minutes.

7. Add a dash of parsley and red pepper flakes (optional) on top. Reheat on medium-high heat for around 2 minutes.

8. Dish up! This meal is best paired with a side salad (optional).

9. Snap a pic, tag me (I want to see how it turned out), and enjoy!

BONUS TIPS

• Frozen and fresh shrimp can be used interchangeably. Just remember to defrost the frozen shrimp before spicing.

• Regular Barilla pasta was used to calculate the macros, but protein pasta, chickpea pasta, or any other pasta can be used instead.

• The 5-10 minutes used to let the pasta sit isn’t mandatory. However, I’ve found that the consistency is best when the pasta has slightly cooled and then been reheated.