Lemon Shrimp with Roasted Peppers
By á-5264
384.2 calories
13.2 G fat
35.5 G carbs
6 G fiber
32.3 G protein
Ingredients
- 1 pound peeled and deveined large shrimp
- 2 tablespoons fresh lemon juice add to shopping list
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ounces multigrain spaghetti
- 1 roasted pepper, rinsed, patted dry, and chopped (about 1/2 cup)
- 1/4 cup pesto sauce
- 1/2 teaspoon grated lemon zest
Details
Servings 4
Preparation
Step 1
Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
Meanwhile, bring a large pot of water to a boil Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
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