Description
It’s light, fresh, and bursting with flavor, making it a perfect dinner for busy weeknights or a special date night at home.
Ingredients
Scale
For the Pasta & Shrimp:
- 8 oz linguine (or pasta of choice)
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for spice)
- ½ teaspoon paprika
- Salt & black pepper to taste
- ¼ cup white wine (or chicken broth)
- Juice of ½ lemon
- ¼ cup Parmesan cheese, grated
For the Vegetables:
- 1 small zucchini, sliced into half-moons
- 1 small red bell pepper, thinly sliced
- ½ cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 tablespoon olive oil
For Garnish:
- Extra Parmesan cheese
- Fresh parsley, chopped
- Lemon wedges
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Vegetables
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add zucchini, bell pepper, and cherry tomatoes, cooking for 3-4 minutes until slightly tender.
- Stir in baby spinach and cook until just wilted (about 1 minute).
- Remove veggies from the pan and set aside.
Step 3: Cook the Shrimp
- In the same skillet, melt butter and add garlic, red pepper flakes, and paprika. Sauté for 30 seconds until fragrant.
- Add shrimp, seasoning with salt and black pepper. Cook for 2-3 minutes per side until pink and opaque.
- Deglaze the pan with white wine (or broth), scraping up any browned bits.
- Squeeze in lemon juice, then return the sautéed vegetables to the pan.
Step 4: Combine Everything
- Add the drained pasta to the shrimp and veggie mixture, tossing everything together.
- Sprinkle in Parmesan cheese, stirring until melted and combined.
- Taste and adjust seasoning if needed.
Step 5: Serve & Enjoy!
- Plate the pasta, garnish with fresh parsley, extra Parmesan, and lemon wedges.
- Serve immediately and enjoy!