A quick, easy, and healthy take on garlic shrimp pasta! By using whole-wheat pasta and heart-healthy olive oil, this decadent dish is secretly healthy!
12 ounces whole-wheat linguine or similar thin pasta noodles 2 tablespoons extra virgin olive oil, divided 1 shallot, peeled and diced 3 cloves garlic, minced 1 pound fresh or frozen raw shrimp, peeled, tails removed, and patted dry (if frozen, thaw in the refrigerator overnight before using) 1 teaspoon crushed red pepper flakes, divided (use less if sensitive to spice) 1 teaspoon salt, divided 1 teaspoon black pepper, divided 12 ounces frozen broccoli, thawed and drained 15 ounces frozen mixed vegetables of your choice, thawed and drained 1/4 cup dry white wine, such as Sauvignon Blanc Zest and juice of 1 large or 2 small lemons Chopped fresh parsley, for garnish Freshly grated Parmesan cheese for garnish
Directions
Step 1:
Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Reserve 1/4 cup of the pasta water, drain remaining water, then toss with a bit of olive oil to prevent sticking. Set aside.
Step 2:
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the shallot and cool until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, then sprinkle with 1/2 teaspoon red pepper, 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 minutes. Remove to a plate and set aside.
Step 3:
Heat the remaining 1 tablespoon olive oil over medium high. Add the broccoli and other vegetables, the remaining 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, then cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
Step 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 parsley and Parmesan.
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