Garlic Shrimp Pasta

Ingredients

• •8 ounces whole-wheat linguine (or similar thin pasta noodles)
• •1 pound fresh or frozen raw shrimp (peeled)
• •2 tablespoons extra-virgin olive oil (divided)
• •1 shallot (peeled and diced)
• •5 cloves garlic (minced)
• •0.75 teaspoon crushed red pepper flakes (divided (use less if sensitive to spice; 1 teaspoon will have a good kick))
• •1 teaspoon kosher salt (divided)
• •1 teaspoon ground black pepper (divided)
• •24 ounces mixed vegetables (of your choice)
• •0.25 cup dry white wine (such as Sauvignon Blanc (or substitute low-sodium chicken broth))
• •1.5 lemons (Zest and juice of 1 large or 2 small)
• •3 tablespoons freshly grated Parmesan cheese (plus additional as desired)
• •2 tablespoons chopped fresh parsley (plus additional as desired)

Instructions

1. 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.
2. Meanwhile, rinse the shrimp and pat dry. (Peel, devein, and remove the tails if necessary)
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.