Shrimp with Garlic, White Wine and Linguini

Name: Shrimp with Garlic, White Wine and Linguini
Prep time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 340 g whole wheat linguine or other thin pasta noodles; 2 tablespoons extra virgin olive oil, divided; 1 shallot, peeled and diced; 3 cloves garlic, minced; 1 pound (500 g) 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 kosher salt, divided; 1 teaspoon black pepper, divided; 1 ½ cup frozen broccoli cuts, thawed and drained; 2 cups 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

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Prep 10 min
Total 30 min
Servings 6

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A quick and easy pasta that's perfect for busy weeknights.

Created May 29, 2018

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Ingredients

340 g whole wheat linguine or other thin pasta noodles
2 tablespoons extra virgin olive oil, divided
1 shallot, peeled and diced
3 cloves garlic, minced
1 pound (500 g) 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 kosher salt, divided
1 teaspoon black pepper, divided
1 ½ cup frozen broccoli cuts, thawed and drained
2 cups 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

Steps

1

Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain the pasta, reserving 1/4 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Set aside.
2

Meanwhile, 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, 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.
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.
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.

Nutrition Information

360 Calories, 6g Total Fat, 25g Protein, 51g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 6

Calories: 360

Total Fat: 6g

Saturated Fat: 1g

Trans Fat: 0g

Cholesterol: 105mg

Sodium: 500mg

Total Carbs: 51g

Dietary Fiber: 8g

Sugars: 3g

Protein: 25g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.