Light & Easy Shrimp Pasta

This pasta is so simple and light, it’s perfect for any day of the week. The shrimp compliments the white wine and vegetables so well. I like to make my shrimp pasta with a large amount of vegetables and shrimp so that they equal (if not outnumber) the amount of pasta in the dish. A light amount of pasta keeps the dish less carb heavy, and fills you up with the nutritious items. It’s the perfect dinner to squeeze in before summer slips away.

Ingredients: IMG_0757.jpg

  • 1 lb frozen shrimp
  • 12 oz broccoli
  • 3 cloves garlic
  • 1 cup chopped mushrooms
  • 1/4 cup chopped red onion
  • 1 zucchini chopped
  • 1 shallot
  • 12 oz linguine
  • salt and pepper
  • 2 tbsp olive oil
  • 1/4 cup white wine
  • parmesan cheese to taste



  1. Bring a pot of water to a boil, add linguine
  2. Heat olive oil in a medium sauce pan then add shrimp and garlic
  3. Cook until shrimp is heated all the way through, then added veggies to the pan
  4. Let the veggies sit on a low heat as you strain the pasta (add a bit of olive oil to the pasta to keep from sticking)
  5. Add the pasta to the shrimp mixture and then add the white wine and parmesan cheese
  6. Let the pasta sit until almost all of the wine is absorbed and the cheese is melted
  7. Serve warm (maybe with the rest of that wine!)



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