Shrimp with Garlic, White Wine and Linguini

shrimp with garlic, white wine and linguini Entree
Shrimp with Garlic, White Wine and Linguini
  • Prep 10 min
  • Total 30 min
  • Servings 6

A quick and easy pasta that's perfect for busy weeknights. MORE+ LESS-

Updated March 18, 2015


ounces whole-wheat linguine or other thin pasta noodles
tablespoons extra virgin olive oil, divided
shallot, peeled and diced
cloves garlic, minced
pound fresh or frozen raw shrimp, peeled, tails removed, and patted dry (if frozen, thaw in the refrigerator overnight before using)
teaspoon crushed red pepper flakes, divided (use less if sensitive to spice)
teaspoon kosher salt, divided
teaspoon black pepper, divided
ounces frozen Cascadian Farm™ frozen organic broccoli cuts, thawed and drained
ounces frozen mixed vegetables of your choice, thawed and drained
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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  • 1
    Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain the pasta, reserving 1/4 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Set aside.
  • 2
    Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the shallot and cool until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, 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.
  • 3
    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 the white wine and return the shrimp to the skillet, then cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
  • 4
    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.

Nutrition Information

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