Healthy Garlic Shrimp Pasta


This was delicious! I was looking for a garlic shrimp dish, but a lot of recipes call for a lot of butter. This dish was great for getting my daily vegetables, and I’ve been trying to limit my meat intake so the shrimp was perfect. The spicy level was a bit much for me so I may tone down the pepper next time and the salt. I did use fresh vegetables and shrimp since prep time wasn’t an issue. The dish has a very clean taste while still being packed with flavor.

  • 12 ounces whole-wheat linguine or similar thin pasta noodles 
  • 2 tablespoons extra virgin olive oil, divided 
  • 1 shallot, peeled and diced 
  • 3 cloves garlic, minced 
  • 1 pound fresh or frozen raw shrimp, peeled, tails removed, and patted dry (if frozen, thaw in the refrigerator overnight before using) 
  • 1 teaspoon crushed red pepper flakes, divided (use less if sensitive to spice) 
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided 
  • 12 ounces frozen broccoli, thawed and drained 
  • 16 ounces frozen mixed vegetables of your choice, thawed and drained 
  • 1/4 cup dry white wine, such as Sauvignon Blanc 
  • Zest and juice of 1 large or 2 small lemons
  • Chopped fresh parsley, for garnish 
  •  Freshly grated Parmesan cheese, for garnish 
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