Pasta with Shrimp and zucchini ribbons
       (Recipe makes 2 portions)

4 oz dry Linguini (I used Barilla)
4 tsp Olive Oil
4-5 minced garlic
1 tsp oregano
1.5 cups halved cherry tomatoes
2 cups raw spinach
1 small zucchini (make ribbons with a vegetable peeler)
½ cup chiffonade basil
Salt and Pepper
Paprika
16 oz cooked medium Shrimp 
Fresh Lemons

Bring some water to boil in a medium pot and add linguini (this is per the box instructions on serving size.)

In a separate pan over med-high heat add 2 tsp olive oil, minced garlic and oregano
(Cook for just a minute until the garlic becomes fragrant) Then add the tomatoes, spinach, and zucchini ribbons.  Allow this to cook down for about 3 – 4 minutes and then add in the cooked pasta.  Season with salt, pepper and half of the basil.
(You can always add red pepper flakes for some spice!)
 
For the Shrimp, place a pan over med – high heat with 2 tsp Olive Oil.  Once the pan is nice and hot add your shrimp and season with salt, pepper, and a little paprika.

Top with the rest of the basil and a squeeze of lemon juice!  
(**Parmesan optional, NOT included in macros)

57P  49.5C  13F   543Kcals

8 oz shrimp Per serving
single serving pasta as per box instructions

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