- whole wheat linguine - shrimp - olive oil - shallot - garlic - crushed red pepper flakes - mixed vegetables - dry white wine - lemon - Parmesan cheese - fresh parsley
Cook the pasta until al dente. Drain the water, reserving some for later, and then toss the noodles with a bit of oil to keep them from sticking.
Rinse and dry the shrimp. Cook the shallot in a large skillet until fragrant. Add the garlic and then the shrimp, topping with the spices. When shrimp is cooked through, remove it to a plate.
Cook the vegetables and remaining spices in the skillet. Add the white wine and shrimp into the skillet. Stir in the lemon zest and juice. Add the pasta to the skillet and toss. Serve warm with Parmesan and parsley.
This easy recipe cooks in three parts: the veggies, the lemon-garlic shrimp, and the pasta noodles themselves. The shrimp and vegetables cook quickly, so you’ll likely have them sautéed and ready to stir together by the time the pasta water has boiled.