Shrimp & Vegetables With Linguine
Description
This Shrimp & Vegetables With Linguine is a vibrant, weeknight-friendly meal that balances the sweetness of fresh shrimp with the earthy crunch of broccoli and onion. The dish comes together in under 30 minutes, making it perfect for busy evenings when you still want something satisfying and healthy. A light sauce made with chicken broth, white wine, and lemon juice ties the flavors together without overwhelming the delicate seafood. The cornstarch slurry creates a silky texture that clings beautifully to the linguine. Its a colorful, protein-packed main course that feels gourmet but requires minimal effort. Serve this aromatic pasta family-style for a delightful dinner that everyone will love.Ingredients
Directions
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Cook linguine in a large pot of boiling salted water until al dente. Drain, set aside, and keep warm.
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While pasta cooks, heat olive oil in a 10-inch skillet over medium heat. Add chopped onion and celery, and saut for 2 minutes until slightly softened.
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Add the chopped sweet red pepper, broccoli florets, and 1/2 cup of the chicken broth to the skillet. Cover and cook for 2 minutes until vegetables are crisp-tender.
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In a small bowl, stir the cornstarch into the remaining 1 cup of chicken broth until smooth. Set aside.
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Add the shrimp, minced garlic, sliced green onions, the cornstarch-broth mixture, dry white wine, lemon juice, and freshly ground black pepper to the skillet with the vegetables.
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Cover and cook for 2 to 3 minutes, or until the shrimp turn pink and opaque and the sauce has thickened.
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Serve the shrimp and vegetable mixture immediately over the cooked linguine.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 770.5kcal
- % Daily Value *
- Total Fat 18.6g29%
- Saturated Fat 4.0g20%
- Cholesterol 840.1mg281%
- Sodium 1682.4mg71%
- Total Carbohydrate 21.5g8%
- Dietary Fiber 4.9g20%
- Sugars 7.6g
- Protein 128.2g257%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe listed "1/2 cup" with no item name in the ingredients, but the directions mention adding "sweet red pepper". This has been inferred and added to the ingredients list.
For best results, ensure shrimp are thawed if using frozen, and pat them dry before cooking to prevent steaming.
You can substitute chicken broth with vegetable broth for a lighter version, though the flavor profile will be slightly less rich.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
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