A rapid and handy garlic shrimp pasta recipe with lemon, clean or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!

Ingredients

  • 8 ounces whole-wheat linguine or similar thin pasta noodles
  • 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

Instructions

  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 remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.

2. Meanwhile, rinse the shrimp and pat dry. 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 1 additional minute. 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.

3. Heat the remaining 1 tablespoon olive oil over medium high. 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. 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.

4. 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.

Notes

  • Store leftovers in an airtight container for up to 3 days. Reheat very gently with a splash of water or chicken broth to keep the pasta from drying out. (This recipe can also be frozen, but I find it does not retain its texture as well, so I recommend avoiding the freezer if possible.)
  • To make gluten free: Use gluten-free pasta noodles and rinse them before adding them to the pan with the other ingredients in Step4

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