Italian · Dinner
Garlic and Oil Noodles (GLP-1)
Whole wheat spaghetti tossed with garlic slowly cooked in olive oil, chili flakes, and lemon, mixed with cannellini beans and topped with sautéed shrimp for a light, savory, easy-to-digest bowl.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
425Calories
38.4gProtein
12.2gFat
48.8gCarbs
2.1gSugar
8.4gFiber
517mgSodium
214mgChol
1.9gSat Fat
785mgPotassium
108mgCalcium
4.3mgIron
1.5mcgVitamin B12
9.9mgVitamin C
protein-rich
low-calorie
high-fiber
gluten-free-adaptable
glp-1
Instructions
1
Prep
Peel and devein shrimp, thinly slice garlic, chop parsley, and drain cannellini beans so everything is ready.
2
Heat olive oil in a skillet over medium heat, sear shrimp for 1–2 minutes per side until pink and opaque, then transfer to a plate.
3
Add sliced garlic and red chili flakes to the skillet over medium-low heat, stirring constantly for 1–2 minutes until pale gold and fragrant.
4
Plate
Toss cooked whole wheat spaghetti with warm cannellini beans, garlic oil, and shrimp off heat. Stir in lemon juice, parsley, salt, and pepper, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g shrimp
- 4.2 oz120g whole wheat spaghetti
- 1 cup240g cannellini bean
- 6 cloves6 cloves garlic
- 3 tbsp40g olive oil
- 1/2 tsp1/2 tsp red chili flakes
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
