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Shrimp with Garlic, White Wine and Linguini

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Shrimp with Garlic, White Wine and Linguini
  • Prep 10 min
  • Total 30 min
  • Servings 6
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A quick and easy pasta that's perfect for busy weeknights.
by: Well Plated
Created Jan 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

  • 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

360 Calories, 6g Total Fat, 25g Protein, 51g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
500mg
21%
Potassium
480mg
14%
Total Carbohydrate
51g
17%
Dietary Fiber
8g
33%
Sugars
3g
Protein
25g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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