Garlic Shrimp Pasta

Garlic Shrimp Pasta

from wellplated.com
30 min
4 servings

A quick and easy garlic shrimp pasta in a bright lemon garlic wine sauce. Inspired by shrimp scampi, this healthy version is ready in 30!

Ingredients

  • 8 ounces whole-wheat linguine
  • 1 pound fresh or frozen raw shrimp (peeled, tails removed (if frozen, thaw in the refrigerator overnight before using))
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 shallot (peeled and diced)
  • 5 cloves garlic (minced)
  • 1/2-1 teaspoon crushed red pepper flakes (divided (use less if sensitive to spice; 1 teaspoon will have a good kick))
  • 1 teaspoon kosher salt (divided)
  • 1 teaspoon black pepper (divided)
  • 24 ounces mixed vegetables ( of your choice, fresh or frozen. If frozen, thaw and drain)
  • 1/4 cup dry white wine (such as Sauvignon Blanc (or substitute low-sodium chicken broth))
  • Zest and juice of 1 large or 2 small lemons
  • 3 tablespoons freshly grated Parmesan cheese (plus additional as desired)
  • 2 tablespoons chopped fresh parsley (plus additional as desired)

Directions

  1. 1

    Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain the remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.

  2. 2

    Meanwhile, rinse the shrimp and pat dry. (Peel, devein, and remove the tails if necessary)

  3. 3

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook for 1 additional minute.

  4. 4

    Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.

  5. 5

    Heat the remaining 1 tablespoon olive oil over medium-high heat. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes.

  6. 6

    Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.

  7. 7

    Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.