Shrimp Scampi with Vegetables

A delicious seafood pasta recipe that takes just minutes to make!

Course Lunch or Dinner

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 700kcal

1 lb. raw shrimp shells removed, deveined
2 tablespoon butter
8 oz. mushrooms sliced (I used presliced)
½ cup cherry tomatoes
½ cup peas frozen
½ pound linguine
2 lemons zest of half a lemon, juice of half a lemon. Slice the other lemon in half and grill,
4 cloves garlic
½ teaspoon salt
½ teaspoon pepper
⅛-1/4 teaspoon red pepper flakes use to your taste
½ cup white wine dry white wine

Put a large pot of water on to boil. When it comes to a rapid boil, add a tablespoon of salt. Return to a boil and add the pasta. Cook pasta to al dente.
Next heat a large skillet over medium heat. Add the butter and when it is hot and foaming add the mushrooms. Allow to caramelize on each side - about three minutes per side.
Now add the tomatoes and garlic - be careful, the garlic burns easily! Sauté for about one minute.
Next add the shrimp and season with salt, pepper and red pepper flakes. Cook until golden on side one, flip on side two. Be careful, do not over cook!
Wait until the shrimp are golden brown before turning.
Drizzle in the wine and heat thru. Remove from heat and add the lemon juice and zest. Toss to combine.
Next add the pasta to the seafood and white wine sauce to the garlicky shrimp. Combine everything really well. Toss it together several times. Add in the frozen peas last, toss again. No need to cook them - the heat from the meal will warm the peas perfectly!
Finish with freshly grated parmesan cheese, fresh lemon juice and minced parsley.