Garlic Shrimp Pasta

  • 8 oz (half box) Angel Hair or Cappelini
  • 20 to 24 large raw Shrimp peeled and de-veined, if frozen thaw, drain and dry
  • 1 small Onion minced
  • 5 cloves Garlic minced
  • 1/2 tsp Crushed Red Pepper divided
  • 1 tsp Salt divided
  • 1 tsp Black Pepper divided
  • 24 oz mixed Vegetables, e.g. Broccoli, Carrots, Sugar Snap Peas, if frozen thaw and drain
  • 1/3 cup Dry White Wine
  • 1 tbsp Lemon Juice
  • 1 tbsp dried Parsley, or 1tbsp fresh chopped Parsley
  • 3 tbsp grated Parmesan
  • Extra Virgin Olive Oil
  • Cook Pasta until al dente
  • When Pasta is about done, heat about 1 tablespoon of EVOO in a large skillet over medium-high heat. Add Onion and cook until translucent, about 2 or 3 minutes. Add Garlic and cook another minute or so Do not let Garlic Brown.
  • Add Shrimp and 1/4 tsp Crushed Red Pepper, 1/2 tsp Salt, and 1/2 tsp Pepper. Stir and saute Shrimp until just cooked through, about 2 or 3 minutes. Remove Shrimp to a bowl or plate
  • Heat another tbsp of EVOO. Add Vegetables and remaining Crushed Red Pepper, Salt and Pepper. Stir and saute until vegetables are tender, about 5 to 7 minutes.
  • Add White Wine and return Shrimp to skillet. Cook for about 2 minutes, then stir in Lemon Juice.
  • Add Pasta to skillet. If Pasta is too dry, and about a ladle of the Pasta Water. Stir to mix Shrimp and Vegetables into the Pasta. Top with Parmesan and Parsley.
  • Serve.