Garlic Shrimp & Veggie Linguine (15 Minute Meal!)

Let's be honest, sometimes you just need something quick and easy that tastes good and doesn't involve a drive through. This is a super easy recipe that checks all those boxes and doesn't require any advanced cooking techniques. If you can boil pasta, run a microwave, and put a pan on the stove you can make this recipe.

Ingredients

• 1 lb of peeled and deveined shrimp, thawed
• 1 bag frozen Asian vegetable blend (or whatever frozen veggies you like!)
• 1 package of fresh pasta (dry takes longer but is also completely fine, use what you have!)
• 2 TBSP of extra virgin olive oil
• 1 TBSP of butter or margarine
• 2 TBSP of minced garlic (I buy the jarred version at Aldi)
• 1/4 cup of white wine (I like Chardonnay for this recipe, but again use what you have)
• 1 TBSP of whole milk (or milk alternative)
• 1 TBSP of garlic powder
• 1 TSP of paprika (smoked if you have it!)
• 1 TSP of onion powder
• 1 TSP of rosemary
• 1 TSP of sea salt

Directions

1. Heat olive oil over low heat in a large sauté pan
2. Bring 2 quarts of salted water to a boil in a pot
3. Add dry spices and salt to the olive oil
4. Drain water from shrimp and add to the oil and spices mix, toss quickly to coat
5. Add your pasta to the boiling water and cook as instructed on package (2–3 minutes for fresh, 7–10 for dry)
6. Put veggies in the microwave and cook per package instructions (typically 5–7 minutes)
7. Add butter, minced garlic, and white wine to pan and sauté on medium low heat until shrimp turns pink (typically 3–5 minutes per side — DO NOT OVER COOK THE SHRIMP!)
8. Once shrimp is cooked, turn off heat and leave in the pan
9. Drain cooked pasta and add to the pan with the shrimp
10. Drain excess water from steamed veggies and add to the pan
11. Toss it all in the sauce until well coated
12. Serve and ENJOY!

There you have it, super simple and easy to execute. Believe it or not, you actually just made a simple ver blanc sauce. Look at you, you fancy huh?

— Coach Jordan