24ouncesmixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain
1/4cupdry white winesuch as Sauvignon Blanc (or substitute low-sodium chicken broth)
Zest and juice of 1 large or 2 small lemons
3tablespoonsfreshly grated Parmesan cheeseplus additional as desired
2tablespoonschopped fresh parsleyplus additional as desired
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain the remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
Meanwhile, rinse the shrimp and pat dry. (Peel, devein, and remove the tails if necessary)
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 for 1 additional minute.
Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 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 to 4 minutes. Remove to a plate and set aside.
Heat the remaining 1 tablespoon olive oil over medium-high heat. Add the vegetables and the remaining 1/4 or 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. 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 Parmesan and parsley.
Notes
TO STORE: Store leftovers in an airtight container for up to 3 days.
TO REHEAT: Reheat very gently with a splash of water or chicken broth to keep the pasta from drying out.
TO FREEZE: This garlic shrimp pasta in olive oil recipe can be frozen, but I find it does not retain its texture as well. Hence, I recommend avoiding the freezer if possible.
GLUTEN-FREE OPTION: Use gluten-free pasta noodles and rinse them before adding them to the pan with the other ingredients in Step 4.