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Shrimp with Garlic, White Wine and Linguini

  • Prep 10 min
  • Total 30 min
  • Servings 6
  • Pinterest
    1K
  • Print
    2K
  • Save
    669
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A quick and easy pasta that's perfect for busy weeknights. MORE + LESS -

Erin Clarke
January 19, 2015

Ingredients

12
ounces 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 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 Cascadian Farm™ frozen organic broccoli cuts, 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

Steps

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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 cool 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.
 

Nutrition Information

No nutrition information available for this recipe

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