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Garlic Shrimp Pasta

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Total Time 30 minutes
Course Main Course

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.