Sweet and juicy shrimp sautéed with an assortment of colorful vegetables – shallots, celery, bell peppers, zucchini and tomatoes, all served with pasta and coated in a garlic and white wine sauce.
1 lb angel hair pasta
1 1/2 lbs large or jumbo shrimp (raw, peeled and deveined)
salt, ground black pepper, to taste
2 Tablespoons olive oil, divided
3–4 shallots, thinly sliced
1 celery stalk, thinly sliced
1 bell pepper, julienned
1–2 medium zucchini, julienned
1/4 – 1/2 cup dry white wine, such as Sauvignon blanc
3 tomatoes, seeded and chopped
2–4 garlic cloves, minced
1–2 Tablespoons minced fresh herbs (parsley, basil, etc.)
If cooking for a date night, feel free to halve the recipe.