GARLIC SHRIMP AND PASTA W/VEGETABLES

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

12 ounces rotini pasta

2 tablespoons olive oil, divided

1 tablespoon minced garlic

1 pound raw shrimp, peeled, deveined, tails removed

1 teaspoon red pepper flakes, divided

1 teaspoon salt, divided

1 teaspoon seasoned pepper, divided

12 ounces frozen broccoli florets, thawed and drained

16 ounces frozen mixed vegetables of your choice, thawed and drained

½ cup white wine

Zest and juice of 1 large lemon

Chopped fresh parsley, garnish

Method:

In a large pot of boiling salted water, cook pasta 5 minutes less than al dente, reserving ½ cup of pasta water.

Meanwhile, heat oil in a large skillet over medium high heat.

Add garlic and cook until fragrant, about a minute.

Add shrimp and sprinkle with ½ teaspoon each of red pepper, slat and seasoned pepper.

Sauté, just until cooked through (a little pink and opaque), stirring to coat with seasonings, about 3-4 minutes.

Transfer to a bowl and set aside.

Heat remaining oil over medium heat.

Add vegetables, and remaining salt and peppers.

Sauté until heated through, 4-5 minutes.

Add wine and return shrimp to skillet, cook 2 minutes.

Stir in lemon zest and juice.

Add pasta to the skillet and toss to combine, adding ¼ cup or more of reserved pasta water if needed.

Adjust to desired seasonings and consistency with pasta water.

Transfer to a large serving bowl, garnish with parsley.

Enjoy!