Ingredients:
- For the pasta and shrimp:
- 8 oz pasta (Capellini, spaghetti, linguine, or your favorite type)
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice (or more to taste)
- Zest of 1 lemon
- 1/2 tsp red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly chopped parsley (or more for garnish)
- For the veggies:
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced into half-moons
- 1 cup spinach (or kale, or arugula)
- 1/2 cup peas (optional)
- 1 tbsp olive oil
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
- Cook the shrimp:
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer. Cook for about 2 minutes on each side, or until pink and opaque. Remove shrimp from the pan and set aside.
- Sauté the garlic and veggies:
- In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds, until fragrant.
- Add the zucchini, cherry tomatoes, and peas (if using). Stir and cook for about 4-5 minutes, until the veggies are tender but still vibrant.
- Add the spinach (or other leafy greens) and cook for another 1-2 minutes, until wilted.
- Combine everything:
- Add the cooked pasta to the skillet with the veggies. Toss to combine.
- Add the shrimp back to the pan, along with the lemon juice, lemon zest, red pepper flakes (if using), and a splash of the reserved pasta cooking water to help coat everything in a silky sauce.
- Season with salt and pepper to taste, and adjust the lemon for extra brightness if desired.
- Garnish and serve:
- Toss everything one more time, then sprinkle with fresh parsley.
- Serve immediately with extra lemon wedges on the side for a burst of fresh citrus!
Notes:
- For a richer version, you can add a couple of tablespoons of butter to the pan when combining the pasta with the veggies and shrimp.
- Feel free to swap in other veggies like bell peppers, asparagus, or broccoli depending on what’s in season or what you prefer.
- You can also use pre-cooked shrimp if you’re short on time, but freshly cooked shrimp will have better flavor and texture.
Enjoy your garlicky, lemony, veggie-packed pasta!