Garlic Shrimp Pasta
Ingredients
The pasta
-
8
ounces
whole-wheat linguine or similar thin pasta noodles
The shrimp
-
1
pound
fresh or frozen raw shrimp, peeled, tails removed
The sauce and seasoning
-
2
tablespoons
extra-virgin olive oil, divided
-
1
number
shallot, peeled and diced
-
5
cloves
garlic, minced
-
½-1
teaspoon
crushed red pepper flakes, divided
-
1
teaspoon
kosher salt, divided
-
1
teaspoon
ground black pepper, divided
-
¼
cup
dry white wine (e.g., Sauvignon Blanc) or low-sodium chicken broth
-
Zest and juice of
number
1 large or 2 small lemons
The vegetables and toppings
-
24
ounces
mixed vegetables of your choice, fresh or frozen
-
3
tablespoons
freshly grated Parmesan cheese, plus additional as desired
-
2
tablespoons
chopped fresh parsley, plus additional as desired
Instructions
- Cook the pasta in salted water until al dente, reserving ¼ cup of pasta water before draining.
- In a skillet, heat 1 tablespoon of olive oil and cook the shallot until fragrant.
- Add the garlic and then the shrimp, seasoning with half the red pepper flakes, salt, and black pepper. Cook until shrimp are pink and opaque, then remove from skillet.
- In the same skillet, heat the remaining olive oil and cook the vegetables with the remaining spices until hot.
- Add the white wine and return the shrimp to the skillet. Stir in the lemon zest and juice.
- Toss in the cooked pasta, adding reserved pasta water if needed. Serve warm topped with Parmesan and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
408
Total fat
10g
Total carbohydrates
53g
Total protein
28g
Sodium
mg
Cholesterol
146mg
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