This is a
sort of dish!
With a pound of shrimp, a box of pasta and assorted veggies, you can have dinner on the table in less than a half hour!
Not only it this recipe easy, it’s a healthy protein-rich dish too. The omega-3 fat acids in the seafood boost immune function and regulate inflammation. The vegetables are filled with important sources of many nutrients, including potassium, dietary fiber, folic acid, and vitamins A and C.
Rotini is corkscrew-shaped pasta. The names comes from a 17th-century Italian word meaning “small wheels.” It originated in Northern Italy and the tight twists help them retain a wide variety of sauces better than some other pastas.
Colloquially, they may be called “Scroodle Noodles” or “Scroodle Macaroni,” or just plain “corkscrews,” like I call them.
Be sure though, there’s no skimping on taste here ~ this dish will fill you up, without weighing you down!
It makes Monday night dinner seem more like Saturday night!
12 ounces rotini pasta
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 pound raw shrimp, peeled, deveined, tails removed
1 teaspoon red pepper flakes, divided
1 teaspoon salt, divided
1 teaspoon seasoned pepper, divided
12 ounces frozen broccoli florets, thawed and drained
16 ounces frozen mixed vegetables of your choice, thawed and drained
½ cup white wine
Zest and juice of 1 large lemon
Chopped fresh parsley, garnish
In a large pot of boiling salted water, cook pasta 5 minutes less than al dente, reserving ½ cup of pasta water.
Meanwhile, heat oil in a large skillet over medium high heat.
Add garlic and cook until fragrant, about a minute.
Add shrimp and sprinkle with ½ teaspoon each of red pepper, slat and seasoned pepper.
Sauté, just until cooked through (a little pink and opaque), and stirring to coat with seasonings, about 3-4 minutes.
Transfer to a bowl and set aside.
Heat remaining oil over medium heat.
Add vegetables, and remaining salt and peppers.
Sauté until heated through, 4-5 minutes.
Add wine and return shrimp to skillet, cook 2 minutes.
Stir in lemon zest and juice.
Add pasta to the skillet and toss to combine, adding ¼ cup or more of reserved pasta water if needed.
Adjust to desired seasonings and consistency with pasta water.
Transfer to a large serving bowl, garnish with parsley.