Quick Dinners For Back To School

One-Pan Lemon Garlic Shrimp with Veggie Noodles (30 minutes)

This recipe is perfect for busy weeknights. It’s packed with flavor, comes together in one pan, and is sure to please even picky eaters.

Ingredients:

• 1 pound shrimp, peeled and deveined (thawed if frozen)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 zucchini, spiralized (or use store-bought zucchini noodles)
• 1 red bell pepper, sliced
• 1/2 cup cherry tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 3 cloves garlic, minced
• 1/2 lemon, juiced

Cooking Guide:

1. In a large bowl, toss shrimp with olive oil, oregano, garlic powder, paprika, salt, and pepper.
2. Heat a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
3. Add zucchini noodles, bell peppers, and cherry tomatoes to the pan. Sauté for 5-7 minutes, or until vegetables are tender-crisp.
4. Stir in garlic and cook for 30 seconds, until fragrant.
5. Add lemon juice, parsley, and feta cheese (if using) to the pan. Toss to combine.
6. Return shrimp to the pan and heat through for another minute.
7. Serve immediately.

Tips:

• For a vegetarian option, omit the shrimp and add chickpeas or tofu cubes.
• If you don’t have a spiralizer, you can use julienned zucchini or another type of vegetable noodle.
• To save time, use pre-chopped vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• This dish is also easily customizable. Feel free to add other vegetables like broccoli or mushrooms, or use a different type of protein like chicken or salmon.