
Garlic Shrimp Pasta in One Pan
25 min • 420 cal

servings
280
calories
26g
protein
16g
carbs
12g
fat
Preheat oven to 400°F (200°C). Line a baking sheet with foil.
In a large bowl, combine turkey, grated zucchini, spinach, bread crumbs, egg, garlic, parmesan, salt, pepper, and Italian seasoning.
Mix gently until just combined - don't overmix.
Form into 16 meatballs (about 1.5 inches each). Place on the prepared baking sheet.
Bake for 15 minutes until cooked through (165°F internal temperature).
Transfer meatballs to a large skillet. Pour marinara sauce and chicken broth over them.
Simmer over medium heat for 5 minutes until meatballs are heated through and sauce has thickened.
Garnish with fresh basil.
Serve over zucchini noodles, pasta, or with crusty bread.
Grate the zucchini and spinach instead of chopping - they blend into the meat invisibly.
Don't overmix the meat or the meatballs will be tough.
A meat thermometer ensures perfectly cooked meatballs - remove at 165°F.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Follow the step-by-step instructions above. This recipe takes about 30 min and is rated easy difficulty.
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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