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In the fast-paced world we live in, one-pan meals have become a beacon of convenience for home cooks everywhere. These dishes offer a fantastic solution for busy weeknights, allowing you to create satisfying and delicious meals without the hassle of extensive cleanup. Among these culinary gems is the One-Pan Lemon Garlic Shrimp Pasta, a dish that beautifully marries convenience with vibrant flavors and healthy ingredients.

Two Weeks Of Easy Dinner Recipes

Looking for a quick and flavorful dinner idea? Try this One-Pan Lemon Garlic Shrimp Pasta! With just a handful of ingredients like spaghetti, large shrimp, cherry tomatoes, and fresh parsley, you can whip up a delicious meal in only 20 minutes. It's packed with zesty lemon and garlic flavors that everyone will love. Perfect for busy weeknights, this dish is sure to impress your family and friends! Enjoy a burst of fresh, vibrant pasta goodness!
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Ingredients
  

8 oz spaghetti

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1/4 cup olive oil

1 lemon, juiced and zested

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Salt and pepper to taste

1/4 tsp red pepper flakes (optional)

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or fresh)

1 bell pepper, diced

1/2 red onion, finely chopped

1/4 cup cilantro, chopped

Juice of 2 limes

1/4 cup olive oil

1 tsp cumin

Salt and pepper to taste

1 lb boneless chicken thighs, cut into bite-sized pieces

1 can (13.5 oz) coconut milk

2 tbsp curry powder

1 onion, diced

3 cloves garlic, minced

1 inch ginger, grated

1 cup spinach, chopped

Salt to taste

2 tbsp olive oil

Cooked Jasmine rice for serving

8 small corn tortillas

1 zucchini, diced

1 bell pepper, diced

1 cup mushrooms, sliced

1 can (15 oz) black beans, rinsed and drained

2 avocados

1/4 cup Greek yogurt

Juice of 1 lime

1 tsp garlic powder

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.

    In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the shrimp to the pot, seasoning with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes on each side until the shrimp are pink and cooked through.

        Stir in the cherry tomatoes, lemon juice, and lemon zest. Cook for an additional 2 minutes until the tomatoes start to soften.

          Add the spaghetti back into the pot, tossing everything together. Mix in the fresh parsley and adjust seasoning if necessary.

            Serve immediately, garnished with more parsley and lemon wedges if desired.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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                  🥗 Hearty Quinoa & Black Bean Salad 🌽

                    In a saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat, cover, and let simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Let it cool.

                      In a large mixing bowl, combine the black beans, corn, bell pepper, red onion, and cilantro.

                        In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.

                          Add the cooled quinoa to the mixing bowl with the vegetables and pour the dressing over the top. Toss to combine.

                            Adjust seasoning as desired and serve chilled or at room temperature.

                              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

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                                  🍛 Creamy Coconut Chicken Curry 🍚

                                    In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, around 5 minutes.

                                      Add the garlic and ginger, sauté for another minute until fragrant.

                                        Stir in the chicken pieces and curry powder, cooking until the chicken is browned on all sides.

                                          Pour in the coconut milk, scraping any bits off the bottom of the skillet. Let it simmer for around 10 minutes, until the chicken is cooked through.

                                            Add the chopped spinach and simmer for an additional 2 minutes until wilted. Season with salt to taste.

                                              Serve over cooked Jasmine rice with a sprinkle of extra curry powder on top if desired.

                                                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

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                                                    🌮 Veggie-Packed Tacos with Avocado Sauce 🥑

                                                      In a skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini, bell pepper, and mushrooms. Cook until tender, about 5-7 minutes. Stir in the black beans and heat through. Season with salt and pepper.

                                                        In a separate bowl, mash the avocados and mix in the Greek yogurt, lime juice, garlic powder, salt, and pepper to make the avocado sauce.

                                                          In a clean skillet, warm the corn tortillas for 1-2 minutes on each side.

                                                            Assemble the tacos by spooning the sautéed veggies into each tortilla and drizzling with avocado sauce.

                                                              Serve immediately, garnished with additional lime wedges if desired.

                                                                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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                                                                    These four unique and delicious recipes can be mixed and matched over two weeks, providing effortless dinner options throughout! Enjoy!