Best Linguine With Shrimp Asparagus Artichokes And Red Peppers Recipes

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MEDITERRANEAN SHRIMP LINGUINE



Mediterranean Shrimp Linguine image

This picture-perfect linguine is a feast for the eyes and, with a hint of heat, a treat for the palate. -Megan Hidalgo, Quarryville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 package (16 ounces) linguine
2 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
6 tablespoons olive oil
4 garlic cloves, minced
1 cup chopped roasted sweet red peppers
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh parsley
1/2 cup white wine or chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
3/4 cup crumbled feta cheese
2 tablespoons lemon juice

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp and onion in oil until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in the red peppers, olives, parsley, wine, pepper flakes, salt, oregano and pepper. Reduce heat., Drain linguine, reserving 1/2 cup cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted.

Nutrition Facts : Calories 462 calories, Fat 16g fat (3g saturated fat), Cholesterol 144mg cholesterol, Sodium 610mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

SHRIMP AND ARTICHOKE LINGUINE



Shrimp and Artichoke Linguine image

Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 12

1 lb linguine (reserve 1 cup cooking liquid)
3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves (pressed or minced (about 1 1/2 Tbsp))
1 lb large shrimp (21-25 count, peeled and deveined)
1 tsp sea salt for shrimp
1/4 tsp black pepper (freshly ground)
Two 15-oz cans artichoke hearts (not marinated, well drained and quartered)
1/4 cup fresh parsley (finely chopped)
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice (from 2 small lemons)
1/2 cup freshly grated parmesan cheese to serve

Steps:

  • Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
  • Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
  • Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
  • Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
  • Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES



Linguine with Shrimp, Asparagus and Cherry Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

PASTA WITH SHRIMP AND ARTICHOKES



Pasta with Shrimp and Artichokes image

Provided by Paula M. Zwolak

Categories     Herb     Pasta     Tomato     Quick & Easy     Basil     Shrimp     Artichoke     Bon Appétit     Michigan

Yield Serves 4

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup chopped fresh basil or 4 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can stewed tomatoes
2 large tomatoes, seeded, diced
1 9-ounce package frozen artichoke hearts, thawed
1 tablespoon fresh lemon juice
3/4 pound spaghetti
1 pound uncooked medium shrimp, peeled, deveined
Additional chopped fresh basil
1/2 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
  • Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
  • Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
  • Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.

ARTICHOKE SHRIMP LINGUINE



Artichoke Shrimp Linguine image

Found this gem in a "Taste of Home" magazine. It was submitted by Daniel Spengler of Seattle, Washington. Excellent light pasta dish that can easily be made into a vegetarian dish by omitting the shrimp and adding mushrooms, asparagus, sun dried tomatoes and spinach. I used the wine instead of the chicken broth. As is or "doctored up", this is a great recipe.

Provided by pkthacker1

Categories     Artichoke

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

4 ounces uncooked linguine
1/2 cup chopped sweet red pepper
1 1/2 teaspoons minced garlic
1 green onion, chopped
2 tablespoons olive oil
4 1/2 teaspoons butter
12 ounces uncooked medium shrimp, peeled and deveined
14 ounces water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup white wine or 1/4 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon creole seasoning

Steps:

  • Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turns pink. Stir in the remaining ingredients, heat through. Drain linguine; serve with shrimp mixture.

Nutrition Facts : Calories 676.2, Fat 25.5, SaturatedFat 7.8, Cholesterol 238.7, Sodium 1463.6, Carbohydrate 72.6, Fiber 19.9, Sugar 5.7, Protein 37.3

SHRIMP & RED PEPPER PENNE



Shrimp & Red Pepper Penne image

Red pepper, cream cheese, shrimp and basil over penne pasta. This recipe came from my fab friend Kat. I added the asparagus and mushrooms. It's a crowd pleaser.

Provided by Amateur Chef Kate

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 lb pasta
1 (12 ounce) jar roasted red peppers, strained
1 (8 ounce) package light cream cheese
1 cup low-fat chicken broth, Low Sodium
3 garlic cloves, minced
1/2 teaspoon ground pepper
1 lb shrimp, deshelled and detailed
1/4 cup fresh basil
12 ounces asparagus
12 ounces mixed mushrooms

Steps:

  • Break asparagus into 3.
  • Saute asparagus and mushrooms in a high side pan.
  • Blend together cream cheese, red peppers, chicken broth, garlic, basil and ground pepper.
  • Add blended ingredients to the high side pan with the mushrooms and asparagus.
  • Cook on stove, medium heat, 5 minute.
  • Add shrimp and cook until shrimp are done.
  • Pour over cooked pasta.

Nutrition Facts : Calories 509.9, Fat 15.8, SaturatedFat 9, Cholesterol 263.9, Sodium 1659.8, Carbohydrate 52.1, Fiber 4.8, Sugar 2.2, Protein 39.7

SHRIMP WITH PASTA, ASPARAGUS, ARTICHOKE & DICED TOMATOES



Shrimp With Pasta, Asparagus, Artichoke & Diced Tomatoes image

Was looking to make a healthy shrimp dish with all the ingredients I love and and this came out really good.

Provided by Dizdezi

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb shrimp
1 lb linguine or 1 lb spaghetti
1 bunch fresh asparagus
diced tomatoes with basil oregano and garlic
14 ounces artichoke hearts, quartered
1/4 cup white wine
6 garlic cloves, minced
2 tablespoons olive oil
parmesan cheese

Steps:

  • Saute garlic and oil in skillet. Cut up asparagus and discard bottom stems add to garlic and oil, saute about 5 minutes on low flame. Add diced tomatoes, artichoke hearts and simmer for 10 minutes. Add white wine simmer another 10-15 minutes on medium flame. Add shrimp for last 5 minutes. Serve over linguini or spaghetti and top with Parmesan cheese. Enjoy!

ASPARAGUS AND SHRIMP LINGUINE



Asparagus and Shrimp Linguine image

This recipe is from Campbell's Soup (campbellsoup.ca) and it was very well received at our house. The only changes I made was to add more fresh basil and using whole wheat pasta. The recipe says that this feeds 4 people, but we have leftovers for tomorrow night.

Provided by Eldeevee

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces linguine, broken in half
2 cups asparagus, cut into 1-inch pieces
2 tablespoons olive oil
1 cup yellow bell pepper, sliced
3 garlic cloves, minced
2 tablespoons fresh basil, chiffonade
1 cup chicken broth, Campbell's
1/2 lb shrimp
1/2 teaspoon hot pepper sauce
1/4 teaspoon fresh ground pepper

Steps:

  • Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
  • Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
  • Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
  • Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.

Nutrition Facts : Calories 355.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 540.5, Carbohydrate 50.2, Fiber 4.1, Sugar 2.9, Protein 19.1

SEAFOOD MEDLEY WITH LINGUINE



Seafood Medley with Linguine image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE



Shrimp and Chicken Linguine in Lemon Garlic Cream Sauce image

Savory chicken and tender shrimp in a ragu of tangy, creamy white wine garlic cream sauce with a delightful bouquet of flavors from lemon zest, artichokes, capers, and sun dried tomatoes. This dish is simple to make yet bold and decadent. Perfect when paired with Pinot Grigiot wine.

Provided by Chef Vince Ang

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 (16 ounce) package linguine
8 ounces chicken breasts
8 ounces large shrimp (41/60, fully cooked)
1 teaspoon italian seasoning
3 pinches salt (amount to taste)
3 dashes pepper (amount to taste)
2 tablespoons olive oil (to saute chicken)
3 tablespoons olive oil (for sauce)
1 onion (chopped)
6 garlic cloves (crushed or minced)
1/2 cup marinated artichoke (quartered)
2 tablespoons capers
1/3 cup roasted red pepper (julienne-cut)
1/2 cup sun-dried tomato (julienne-cut)
2 tablespoons lemon zest
1/3 cup lemon juice
1 cup white wine
1 1/2 tablespoons flour
3/4 cup heavy cream
3/4 cup parmesan cheese
1/4 cup fresh parsley (chopped)

Steps:

  • Cook linguine according to packaging instructions (al dente).
  • Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
  • Season the chicken with Italian seasoning, salt, and pepper (both sides).
  • Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
  • Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
  • This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
  • In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
  • Sprinkle the pan with the flour and stir until all ingredients are coated.
  • Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
  • Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
  • Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
  • Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
  • Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

LINGUINE WITH SHRIMP AND ASPARAGUS



Linguine with Shrimp and Asparagus image

Categories     Milk/Cream     Vodka     Pasta     Shellfish     Tomato     Shrimp     Asparagus     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1 pound uncooked medium shrimp, peeled, deveined
1 cup sliced shallots (about 3 large shallots)
16 asparagus spears, trimmed, cut into 1-inch pieces
1 pound plum tomatoes, peeled, seeded, chopped
1 cup whipping cream
1/2 cup vodka
1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
12 ounces linguine
1/4 cup thinly sliced fresh basil

Steps:

  • Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; sautée until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.

WHOLE-WHEAT LINGUINE WITH SHRIMP, ASPARAGUS, AND CHERRY TOMATOES



Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes image

This colorful, beautiful summery dish feeds a small crowd. It is one of those impressive, company-is-coming-over dishes that still comes together quickly on a weeknight.

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 pound whole-wheat linguine
2 tablespoons extra-virgin olive oil
3 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 pints cherry tomatoes, stemmed and halved
1/2 cup dry white wine, such as pinot grigio
1 pound asparagus, stalks cut on the diagonal into 1- to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
  • Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

Nutrition Facts : Calories 427 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 248 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 24 grams, Sugar 4 grams

PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES



Penne With Shrimp, Asparagus & Sun-Dried Tomatoes image

Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company.

Provided by Lisa in Acworth

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
1 1/2 lbs uncooked peeled and deveined shrimp
1/2 cup chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper (I added more b/c I like it spicy)
1 3/4 cups canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
16 ounces penne pasta
3/4 cup grated parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
  • Add asparagus and saute until crisp-tender, about 5 minutes.
  • Using slotted spoon, transfer asparagus to bowl.
  • Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
  • Transfer shrimp mixture to bowl with asparagus.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Meanwhile, cook pasta until al dente.
  • Drain, return pasta to same pot.
  • Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
  • Toss over medium heat until warmed through and sauce coats pasta.
  • Season with salt& pepper and serve.

Nutrition Facts : Calories 810.3, Fat 14.5, SaturatedFat 4.5, Cholesterol 375, Sodium 2066.7, Carbohydrate 107.5, Fiber 16.5, Sugar 3.1, Protein 60.9

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

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