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Garlic Shrimp Pasta

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, rinse the shrimp and pat dry. (Peel, devein, and remove the tails if necessary)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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%

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