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If you are looking for a delicious and healthy dish that will fit your budget, then this garlic shrimp pasta is your best option. It is also incredibly easy and quick to whip up, making this dish excellent for busy days.


2 tbsp extra-virgin olive oil divided

5 cloves garlic, minced

1 lb. fresh or frozen raw shrimp, peeled, tails removed (thaw in the refrigerator overnight before using if frozen)

1 shallot, peeled and diced

1/2-1 tsp crushed red pepper flakes divided (adjust according to your preference; 1 tsp will give you a good kick)

1/4 c. dry white wine such as Sauvignon Blanc (or swap with a low-sodium chicken broth)

24 oz. mixed vegetables of your choice, fresh or frozen (thaw and drain if frozen)

8 oz. whole-wheat linguine or similar thin pasta noodles

3 tbsp freshly grated Parmesan cheese (plus additional if desired)

Zest and juice of 1 large or 2 small lemons

2 tbsp chopped fresh parsley (plus additional if desired)

1 tsp kosher salt, divided

1 tsp black pepper, divided

How to make Garlic Shrimp Pasta

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Set aside 1/4 c. pasta water and drain the rest. Return the pasta to the pot and drizzle with a little olive oil. Set aside.


Step 2: Rinse and pat dry the shrimp. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Then, add the shallot and cook for about 2 minutes or until aromatic. Next, add the garlic and cook for a minute more before adding the shrimp. Sprinkle the shrimp with half of the red pepper (adjust according to your preference), half tsp salt, and half tsp black pepper. Cook while stirring for about 3 to 4 minutes until both sides of the shrimp are pink and opaque. To a plate, transfer everything and set it aside.

Step 3: In the now-empty skillet, add the rest of the 1 tbsp olive oil. Add the veggies and the rest of the red pepper, salt, and black pepper. Cook for about 4 to 5 minutes or until the veggies are hot and lightly sauteed. Next, pour in the white wine and place the shrimp back in the skillet. Continue to cook for additional 2 minutes until the wine has reduced. Whisk in the lemon zest and juice. Then, take the skillet off the heat.

Step 4: To the skillet, toss in the pasta. You can add a little of the reserved pasta water if the pasta is too dry. Before serving, garnish with Parmesan and parsley. Enjoy!


You can keep any leftovers in an airtight container for up to 3 days. Gently reheat with a splash of water or chicken broth. This will prevent the pasta from drying out.

If you want to make a gluten-free version of this dish, simply use gluten-free pasta noodles. Rinse the pasta noodles before adding them to the pan in Step 4.

Nutrition Facts:

SERVING: 1(of 4), CALORIES: 460 kcal, CARBOHYDRATES: 55g, PROTEIN: 38g, FAT: 12g, SATURATED FAT: 2g, CHOLESTEROL: 173mg, SODIUM: 554mg, FIBER: 9g, SUGAR: 5g


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