Healthy Garlic Shrimp Pasta
Healthy Garlic Shrimp Pasta is for the nights when motivation to cook is low and desire to bust into the blue box of mac and cheese and/or call Domino’s Pizza is high.
I know Mr. Domino looks great right now (and he smells even better), but he’ll leave you with a trashcan of stinky pizza boxes, the bill, and regret. For a dinner that can be ready in the same amount of time you’d be waiting for delivery, try this Healthy Garlic Shrimp Pasta. It’s quick and easy to prepare, loaded with fabulous flavor, and will treat you with respect.
They key to keeping the prep fast is working with frozen ingredients. Frozen vegetables cut the prep time to almost zero and are a reliable option during the less-green winter months. Frozen raw shrimp are convenient, affordable, and taste nearly as good as fresh in quick sauté dishes like this garlic shrimp pasta.
In addition to a generous dose of garlic, this shrimp pasta is rocking zippy lemon and a sassy splash of white wine. It’s a completely classic and completely satisfying combination that I love as much for a date night in as I do reheated for lunch the next day.
The next time you are tempted to dial Dom, whip up this easy Healthy Garlic Shrimp Pasta instead. Then, pour yourself a celebratory glass of wine. You deserve it for your excellent judgment.
Garlic shrimp pasta, you are so good to me.
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Healthy Garlic Shrimp Pasta
A quick, easy, and healthy garlic shrimp pasta recipe with vegetables and white wine.
Yield: Serves 6
Prep Time: 10 minutes
Total Time: 30 minutes
- 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
- 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.
This recipe originally appeared on Tablespoon, where I am a contributor.
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