Garlic Shrimp Pasta

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

Pasta, veggies, shrimp, and a lot more! This Garlic Shrimp Pasta is loaded with fresh and delicious flavors! Give this recipe a try now. Enjoy!

Ingredients:

5 cloves garlic, minced

¼ c dry white wine such as Sauvignon Blanc (or substitute low-sodium chicken broth)

2 tbsp extra-virgin olive oil divided

1 shallot, peeled and diced

Zest and juice of 1 large or 2 small lemons

24 oz of mixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain

1 lb. fresh or frozen raw shrimp, peeled, tails removed (if frozen, thaw in the refrigerator overnight before using)

8 oz. whole-wheat linguine or similar thin pasta noodles

½-1 tsp crushed red pepper flakes divided (use less if sensitive to spice; 1 tsp will have a good kick)

2 tbsp chopped fresh parsley, plus additional as desired

3 tbsp freshly grated Parmesan cheese, plus additional as desired

1 tsp kosher salt, divided

1 tsp black pepper, divided

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta, then cook for a few minutes until firm to bite. Set aside ¼ cup of the pasta water for later use. Drain and put the pasta back into the pot. Drizzle a little olive oil, then toss until well coated.

Rinse the shrimp with water, then use paper towels to pat them dry.

Place a large skillet on the stove and turn the heat to medium-high.

Add olive oil and allow it to become hot.

Add shallot into the hot skillet, then sauté for 2 minutes or until soft.

Add garlic, then sauté for a minute or until aromatic.

Add the shrimp, ½ tsp salt, ½ tsp black pepper, and ¼ red pepper. Stir and cook for 3 minutes. Transfer onto a clean plate.

In the same skillet, add 1 tbsp olive oil and allow it to become hot.

Add the vegies, ½ tsp salt, ½ tsp red pepper, and ½ tsp black pepper. Sauté for about 5 minutes.

Pour in the wine, then scrape the bottom of the skillet to get the browned bits. Stir until well blended.

Put the shrimp back into the skillet, then cook for about 2 minutes.

Add lemon juice and lemon zest, then stir until well blended.

Add the cooked pasta, then toss until well coated with the delicious sauce. Add pasta water if needed.

Top each serving with parsley and Parmesan cheese.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.

Nutrition Facts:

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