12 ounces whole-wheat linguine
1 pound fresh raw shrimp, peeled, tails removed, and patted dry
12 ounces frozen broccoli, thawed and drained
16 ounces frozen mixed vegetables of your choice, thawed and drained
Full ingredients in directions
Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Reserve 1/4 cup of the pasta water, drain remaining water, then toss with a bit of olive oil to prevent sticking. Set aside. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add 1 peeled and diced shallot and cool until fragrant, about 2 minutes. Add 3 garlic cloves minced and cook 1 additional minute. Add the shrimp, then sprinkle with 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. 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 1/4 cup dry white wine and return the shrimp to the skillet, then cook for 2 minutes, allowing the wine to reduce. Stir in the 1-2 lemon’s 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 parsley and Parmesan.

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