Print

Garlic Shrimp Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

A vibrant and healthy Garlic Shrimp Pasta dish featuring whole-wheat linguine sautéed with fresh shrimp, mixed vegetables, and a zesty lemon garlic sauce. This recipe combines the richness of Parmesan cheese with the brightness of fresh parsley and a gentle kick of crushed red pepper flakes, perfect for a quick and satisfying 30-minute meal.

Ingredients

Pasta

  • 8 ounces whole-wheat linguine

Shrimp

  • 1 pound fresh or frozen raw shrimp, peeled, tails removed

Sauté Base

  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 shallot, peeled and diced
  • 5 cloves garlic, minced

Seasonings

  • 1/2-1 teaspoon crushed red pepper flakes (divided)
  • 1 teaspoon kosher salt (divided)
  • 1 teaspoon ground black pepper (divided)

Vegetables & Liquids

  • 24 ounces mixed vegetables (fresh or thawed frozen, of your choice)
  • 1/4 cup dry white wine (such as Sauvignon Blanc) or low-sodium chicken broth as substitute

Finishing Touches

  • Zest and juice of 1 large or 2 small lemons
  • 3 tablespoons freshly grated Parmesan cheese (plus additional for serving)
  • 2 tablespoons chopped fresh parsley (plus additional for garnish)

Instructions

  1. Boil: Bring a large pot of salted water to a boil and cook the whole-wheat linguine according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water before draining to help with the sauce later. Toss the pasta with a little olive oil to prevent sticking and set aside.
  2. Rinse: While the pasta cooks, rinse the shrimp under cold water and pat dry thoroughly. Peel, devein, and remove the tails if not already done.
  3. Cook Aromatics: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the diced shallot and sauté for about 2 minutes until fragrant. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
  4. Sauté Shrimp: Add the shrimp to the skillet. Sprinkle with half of the crushed red pepper flakes (adjust according to spice preference), 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Sauté the shrimp, stirring to coat them in the garlic mixture, until they turn pink and opaque, about 3 to 4 minutes. Remove the shrimp from the skillet and set aside.
  5. Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Introduce the mixed vegetables, and season with the remaining red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 4 to 5 minutes until the vegetables are heated through and slightly tender.
  6. Deglaze and Combine: Pour in the white wine (or chicken broth), scraping the bottom of the skillet to release any browned bits. Return the shrimp to the skillet and cook for 2 minutes to allow the wine to reduce slightly and infuse flavor. Stir in the lemon zest and juice, then remove the skillet from the heat.
  7. Toss Pasta and Serve: Add the cooked linguine to the skillet with the shrimp and vegetables. Toss everything together to combine evenly. If the mixture appears dry, gradually add some of the reserved pasta water to loosen the sauce to your desired consistency. Serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley.

Notes

  • Use fresh or thawed frozen shrimp for best texture and flavor.
  • Adjust the amount of crushed red pepper flakes to control the spice level.
  • If white wine is not available, low-sodium chicken broth is an excellent substitute for deglazing.
  • Whole-wheat linguine adds extra fiber and nutrition compared to traditional pasta.
  • Reserve pasta water is key to achieving a silky sauce consistency.
  • Fresh lemon juice brightens the dish and balances the flavors.
  • Use freshly grated Parmesan for best flavor and texture.

Find it online: https://dishcooks.com/garlic-shrimp-pasta-recipe/