Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
This easy dish is ready to be devoured in just half an hour of cooking time! Enjoy the creamy sauce of this Garlic Shrimp Pasta! You will be so glad that you tried this recipe!
Ingredients:
5 cloves garlic, minced
1/4 c dry white wine such as Sauvignon Blanc (or substitute low-sodium chicken broth)
1 lb. fresh or frozen raw shrimp, peeled, tails removed (if frozen, thaw in the refrigerator overnight before using)
1/2-1 tsp crushed red pepper flakes divided (use less if sensitive to spice; 1 tsp will have a good kick)
2 tbsp extra-virgin olive oil divided
3 tbsp freshly grated Parmesan cheese, plus additional as desired
1 tsp kosher salt, divided
1 tsp black pepper, 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
2 tbsp chopped fresh parsley, plus additional as desired
8 oz. whole-wheat linguine or similar thin pasta noodles
Directions:
Refer to the directions provided on the package of the noodles on how to cook them. Drain and put them back into the pot.
Make sure to set aside 1/4 cup of the pasta water for later use.
Use paper towels to pat dry the washed shrimp.
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 and sauté for about 2 minutes or until soft. Add the garlic and sauté for a minute or just until aromatic.
Add the shrimp, 1/2 tsp black pepper, 1/4 red pepper, and 1/2 tsp salt. Stir and cook for about 3 minutes, then move them to a clean plate.
In the same empty skillet, add 1 tbsp olive oil and allow it to become hot. Add the veggies, 1/2 tsp salt, 1/2 tsp red pepper, and 1/2 tsp black pepper. Stir-fry for about 5 minutes.
Add the wine and deglaze the skillet by scraping the sides and bottom. Simmer for a few minutes to remove the alcohol contents.
Add the shrimp back into the skillet with the sauce, then toss to coat. Cook for 2 minutes.
Add lemon juice and lemon zest, then stir to combine.
Add the cooked pasta, then toss to coat. Add the reserved pasta water if needed. Remove from the heat.
Top each serving with parsley and Parmesan cheese.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
SERVING: 1(of 4) CALORIES: 408 kcal | CARBOHYDRATES: 53g | PROTEIN: 28g | FAT: 10g | SATURATED FAT: 2g | POLYUNSATURATED FAT: 1g | MONOUNSATURATED FAT: 6g | TRANS FAT: 0.01g | CHOLESTEROL: 146mg | POTASSIUM: 619mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 2415IU | VITAMIN C: 44mg | CALCIUM: 156mg | IRON: 4mg
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