Shrimp with Garlic, White Wine and Linguini

A quick and easy pasta that's perfect for busy weeknights. ...MORE + LESS -

340 g whole wheat linguine or other thin pasta noodles

2 tablespoons extra virgin olive oil, divided

1 shallot, peeled and diced

3 cloves garlic, minced

1 pound (500 g) 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

1 ½ cup frozen broccoli cuts, thawed and drained

2 cups 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

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1

Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain the pasta, reserving 1/4 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Set aside.
2

Meanwhile, 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 1 additional minute. Add the shrimp, 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.
3

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.
4

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.