Weight Watchers Info: 8 PointsPlus per serving. Carbohydrates: 45g per serving.
Ingredients
1 package (16 ounces) linguine (we used whole wheat)
1 pound uncooked large shrimp, peeled and deveined
2 garlic cloves, minced
½ to 1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 teaspoon butter
1-1/2 cups sliced zucchini
1 cup sliced yellow summer squash
1 cup julienned carrots
1 cup fresh broccoli florets
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
¾ teaspoon salt
½ cup shredded Parmesan cheese
Instructions
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm.
Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender.
Return shrimp to skillet.
Drain the pasta; add to skillet along with the parsley, basil and salt. Heat through. Sprinkle with Parmesan.
Notes
Serving size is 1-1/2 cups.
Recipe by The Taste Place at https://www.thetasteplace.com/easy-healthy-shrimp-and-summer-vegetable-linguine/