Delight in the simplicity and bold flavors of this Garlic Shrimp Pasta, a perfect weeknight dish that feels effortlessly elegant. Tender shrimp are sautéed with fragrant garlic, olive oil, and a touch of red pepper flakes for a subtle kick, then tossed with al dente pasta and fresh parsley.
The garlic-infused sauce lightly coats the pasta and shrimp, offering a burst of savory goodness in every bite. A squeeze of fresh lemon brightens the dish, balancing the richness of the olive oil and shrimp with a zesty finish.
Whether you’re cooking for a cozy dinner at home or hosting a small gathering, this dish is sure to impress with its simplicity and deliciousness. Serve it with a side of crusty bread to soak up all the garlicky sauce!
Garlic Shrimp Pasta
Ingredients
- 8 oz Linguine Pasta, whole wheat
- 1 lb Shrimp, fresh or frozen, peel and deveined
- 2 tbsp Extra Virgin Olive Oil
- 1 Shallot, peeled and diced
- 5 cloves Garlic, minced
- 1 tsp Crushed Red Pepper Flakes, divided (use ½ tsp if you prefer less spicy flavor)
- 1 tsp Salt, divided
- 1 tsp Black Pepper, divided
- 24 oz Mixed Vegetables, fresh or frozen and thawed
- ¼ cup Chicken Broth, low sodium
- 1 Lemon, zest and juice
- 3 tbsp Parmesan Cheese, freshly grated
- 2 tbsp Parsley, fresh and chopped
Instructions
- Cook pasta according to package instructions for al dente. Reserve ¼ cup pasta water and drain remaining water. Toss with a little oil and set aside.
- Rinse shrimp and pat dry.
- In a large skillet, heat 1 tbsp oil over medium-high heat. Add shallot and cook for 2 minutes. Add garlic and cook an additional 1 minute.
- Add shrimp to skillet along with ½ tsp red pepper flakes, ½ tsp salt, and ½ tsp pepper. Stir and cook for 4 minutes. Once cooked, remove shrimp from skillet and set aside.
- Heat the remaining 1 tbsp oil over medium-high heat. Add vegetables, ½ tsp red pepper flakes, ½ tsp salt, and ½ tsp pepper. Cook for 4-5 minutes.
- Add broth and cooked shrimp to skillet. Cook for 2 minutes.
- Stir in lemon zest and juice, remove from heat.
- Add the cooked pasta to skillet and toss. If pasta is dry, stir in the ¼ cup reserved pasta water.
- Top with parmesan and parsley and serve.
