Lemon-Basil Shrimp with Veggies Recipe

Name: Lemon-Basil Shrimp with Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Whole Wheat Spaghetti; 4 Tablespoons Extra Virgin Olive Oil; 4 cloves Garlic, Minced; 1 whole Small White Onion, Diced; 2 whole Zucchini, Sliced Into Strips; 2 whole Yellow Squash, Sliced Into Strips; 1 whole Yellow Pepper, Diced; 1 pound Large Shrimp, Peeled And Deveined; 1/2 whole Lemon, Zest And Juice; 12 ounces, weight Marinated Artichoke Hearts, Quartered; 1 whole Tomato, Diced; 5 leaves Fresh Basil, Sliced; 3 ounces, weight Crumbled Feta Cheese

Servings: persons

8 ounces, weight Whole Wheat Spaghetti
4 Tablespoons Extra Virgin Olive Oil
4 cloves Garlic, Minced
1 whole Small White Onion, Diced
2 whole Zucchini, Sliced Into Strips
2 whole Yellow Squash, Sliced Into Strips
1 whole Yellow Pepper, Diced
1 pound Large Shrimp, Peeled And Deveined
1/2 whole Lemon, Zest And Juice
12 ounces, weight Marinated Artichoke Hearts, Quartered
1 whole Tomato, Diced
5 leaves Fresh Basil, Sliced
3 ounces, weight Crumbled Feta Cheese

1
Boil some water in a pot in order to cook the spaghetti noodles.
2
Cook according to package instructions, then drain and set aside.
3
Meanwhile, in a tall sided skillet, heat 3-4 tablespoons of extra virgin olive oil over medium heat.
4
Add the garlic and onion and saute until tender (not brown).
5
Then add the zucchini, squash and yellow pepper and cook for about 6 minutes stirring occasionally.
6
Add the shrimp and cook for 2 minutes.
7
Then add the artichokes (I chop some of the artichokes as theyre cooking and leave some whole), lemon juice and zest (reserve some zest for a little garnish), tomatoes and basil (reserve some for garnish) and cook for another couple of minutes until everything is heated through and the shrimp is cooked.
8
Put the pasta into bowls and spoon the shrimp and veggies over it.
9
Top with a little feta cheese, fresh basil, lemon zest and enjoy.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces, weight Whole Wheat Spaghetti, 4 Tablespoons Extra Virgin Olive Oil, 4 cloves Garlic, Minced, 1 whole Small White Onion, Diced, and more.

Yes, Lemon-Basil Shrimp with Veggies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Basil Shrimp with Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions