Shrimp & Vegetables Pasta

How to make a Shrimp and Vegetables Pasta.

Ingredients: Serves 2

• 8 ounces whole-wheat linguine
• 1 pound fresh or frozen raw shrimp peeled, tails removed
• 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
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 24 ounces mixed vegetables of your choice, fresh or frozen.
• 1/4 cup dry white wine
• Zest and juice of 1 large lemon
• 3 tablespoons freshly grated Parmesan cheese, plus additional as desired
• 2 tablespoons chopped fresh parsley, plus additional as desired

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions.
2. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking.
3. Set aside.
4. Meanwhile, rinse the shrimp and pat dry.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add the shallot and cook until fragrant, about 2 minutes.
7. Add the garlic and cook 1 additional minute.
8. 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.
9. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes.
10. Remove to a plate and set aside.
11. Heat the remaining 1 tablespoon olive oil over medium high.
12. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
13. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes.
14. Add the white wine and return the shrimp to the skillet.
15. Cook for 2 minutes, allowing the wine to reduce.
16. Stir in the lemon zest and juice and remove from heat.
17. Add the pasta to the skillet and toss.
18. If the pasta is too dry, add a bit of the reserved pasta water.
19. Serve topped with Parmesan and parsley.