Shrimp and Vegetable Scampi with Noodles



Shrimp and Vegetable Scampi with Noodles

Mike Nadelman
This quick, easy, and healthy shrimp recipe tastes like the sort of special date-night dinner I crave. It works with different kinds of vegetables, butter, or oil and can be made Keto (or gluten-free) easily.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian, Quick
Servings 4 People


  • 8 ounces whole-wheat linguine - or similar thin pasta noodles Store-bought Asian precooked noodles work great.
  • 1 pound fresh or frozen raw shrimp - peeled tails removed (if frozen, thaw in the refrigerator overnight before using)
  • 2 tablespoons extra-virgin olive oil - divided We prefer Butter
  • 1 shallot - peeled and diced
  • 1 cup Chopped broccoli buy a ready made bag and microwave 1 minute
  • 1 stock chppoed cellery
  • 1 cup chopped red and yellow bell peppers
  • 5 cloves garlic - minced
  • 1/2-1 teaspoon crushed red pepper flakes - optional use less if sensitive to spice; 1 teaspoon will have a good kick
  • 1 teaspoon kosher salt - divided
  • 1 teaspoon black pepper - divided
  • 24 ounces mixed vegetables - of your choice fresh or frozen. If frozen, thaw and drain
  • 1/4 cup dry white wine - such as Sauvignon Blanc or substitute low-sodium chicken broth
  • Zest and juice of 1 large or 2 small lemons
  • 3 tablespoons freshly grated Parmesan cheese - plus additional as desired
  • 2 tablespoons chopped fresh parsley - plus additional as desired


  • Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
  • Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.
  • Heat the remaining 1 tablespoon olive oil over medium-high. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
  • Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.



Store leftovers in an airtight container for up to 3 days. Reheat very gently with a splash of water or chicken broth to keep the pasta from drying out. (This recipe can also be frozen, but I find it does not retain its texture as well, so I recommend avoiding the freezer if possible.)
To make gluten free: Use gluten-free pasta noodles and rinse them before adding them to the pan
Tried this recipe?Let us know how it was!

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