Skinny Shrimp Pasta
Cook Time
30
mins
Calories
299
Serving Size
6
Carbs
11.6
Fat
6.8
Protein
33.9
description
True story.... so fast you don't even see it go :)
ingredients
- 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 kosher salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces frozen broccoli, thawed and drained
- 16 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
- 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.
- 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.
- 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.
- 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