Meal prep doesn't have to be boring and pasta doesn't have to be labeled "unhealthy"! This Shrimp Pasta Primavera Meal Prep combines pasta with lots of veggies and lean protein from the shrimp. It's a flavor party that will keep you satisfied for hours.
NOTES: Feel free to use gluten-free pasta or whole wheat pasta if you prefer. Gluten-free pasta typically needs to cook a couple minutes less, and wheat pasta may take a couple minutes more. The buttery spread can be either vegan spread (like Earth Balance) or unsalted butter. You can also just use additional olive oil.
Shrimp Pasta Primavera Meal Prep
Makes 6 servings
Ingredients:
12 oz. dry pasta (gluten-free or whole grain)
24 oz. raw shrimp, peeled and deveined
1 1/2 tbsp. olive oil, divided
1 1/2 tbsp. buttery spread, divided
1 1/2 tbsp. garlic, minced
1/2 cup red onion, chopped
2 cups raw bell pepper, chopped
3 cups raw broccoli, chopped
1 cup canned diced tomatoes
1/2 cup chicken broth
1/2 tsp. dried basil
1/4 tsp. red pepper flakes (optional)
Salt and pepper, to taste
1/2 cup grated parmesan
Directions:
Thaw shrimp (if using frozen) in a sieve or colander using cool running water; OR leave in the fridge for a day or two, then rinse with water. Pat shrimp dry (this helps them crisp up better).
Mince garlic, chop vegetables and start a large saucepan of boiling water for the pasta.
Once water is boiling, cook pasta according to package directions. Once done, rinse with hot water and set aside.
Meanwhile, heat 1 tsp. olive oil and 1 tsp. buttery spread in a skillet over medium high heat. Take 1/3 of the shrimp (about 8 oz.) and arrange in preheated skillet with space in between.
Cook shrimp for 1 minute on the first side, then flip and cook on the second side for 1 minute.
Set aside cooked shrimp on a plate or in a large bowl.
Repeat the last three steps for two more batches until all the shrimp are cooked.
Heat remaining half tablespoon each of oil and buttery spread over medium heat, then add garlic. Saute for 1 minute.
Add chopped vegetables, diced tomatoes, and chicken broth. Cook over medium heat for 3-4 minutes until vegetables are tender.
Add cooked shrimp and pasta, basil, red pepper, salt and pepper, and parmesan.
Cook just until heated through, stirring to combine ingredients.
Divide pasta evenly between six meal prep containers.
Meal prep containers will keep food fresh in fridge up to 3 days, or in the freezer up to one month.
Calories (per serving): 403kcal, Fat: 10.8g, Sat fat: 3.1g, Carbs: 49g, Fiber: 8g, Sugar: 5g, Protein: 30g, Sodium: 846mg
