Garlic Shrimp Pasta

Name: Garlic Shrimp Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces whole-wheat linguine; 1 pound fresh or frozen raw shrimp; 2 tablespoons extra-virgin olive oil; 1 shallot; 5 cloves garlic; 1/2-1 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 24 ounces mixed vegetables; ¼ cup dry white wine; Zest and juice of 1 large or 2 small lemons; 3 tablespoons freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
408 kcal
Course
Main Course
Cuisine
Italian

Garlic Shrimp Pasta

Iris Warren

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A quick and easy garlic shrimp pasta in a bright lemon garlic wine sauce. Inspired by shrimp scampi, this healthy version is ready in 30!

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Ingredients

Servings

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 ground black pepper divided
24 ounces mixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain
¼ 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

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Instructions

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 the remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
Meanwhile, rinse the shrimp and pat dry. (Peel, devein, and remove the tails if necessary)
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 for 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.
Heat the remaining 1 tablespoon olive oil over medium-high heat. 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.
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

This
This
recipe
be frozen, but I find it does not retain its texture as well. Hence, I recommend avoiding the freezer if possible.
TO STORE: Store leftovers in an airtight container for up to 3 days.
TO REHEAT: Reheat very gently with a splash of water or chicken broth to keep the pasta from drying out.
TO FREEZE: This garlic shrimp pasta in olive oil recipe can be frozen, but I find it does not retain its texture as well. Hence, I recommend avoiding the freezer if possible.
GLUTEN-FREE OPTION: Use gluten-free pasta noodles and rinse them before adding them to the pan with the other ingredients in Step 4.

Nutrition Information

Show Details

Serving 1(of 4) Calories 408kcal (20%) Carbohydrates 53g (18%) Protein 28g (56%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 146mg (49%) Potassium 619mg (18%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2415IU (48%) Vitamin C 44mg (49%) Calcium 156mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 408 kcal

% Daily Value*

Serving	1(of 4)
Calories	408kcal	20%
Carbohydrates	53g	18%
Protein	28g	56%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.01g	1%
Cholesterol	146mg	49%
Potassium	619mg	13%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	2415IU	48%
Vitamin C	44mg	49%
Calcium	156mg	16%
Iron	4mg	22%