8 ounces whole-wheat linguine or similar thin pasta noodles
1 pound fresh or frozen raw shrimp peeled, tails removed (if frozen, thaw in the refrigerator overnight before using)
2 tablespoons extra-virgin olive oil divided
1 shallot peeled and diced
5 cloves garlic minced
1/2-1 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 black pepper divided
24 ounces mixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain
1/4 cup dry white wine such as Sauvignon Blanc (or substitute low-sodium chicken broth)
Zest and juice of 1 large or 2 small lemons
3 tablespoons freshly grated Parmesan cheese plus additional as desired
2 tablespoons chopped fresh parsley plus additional as desired
- 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 remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
- Meanwhile, rinse the shrimp and pat dry. 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 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. 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.