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.)
- Place a large pot of salted water to boil. (Then cook the pasta according to how you like it. When you drain it, save 1 1/2 – 2 cups of the pasta cooking water.)
- Prep all the ingredients before you start cooking, because the shrimp and vegetables will cook in the amount of time that it will take for the pasta water to boil and the angel hair to cook. Slice the shallots, celery, bell peppers and zucchini into thin slices. Remove the seeds from the tomatoes and chop. Mince the garlic and chop the herbs. Pat the shrimp dry with paper towels and season on both sides with salt and ground black pepper.
- In a large skillet, heat 1 Tablespoons of oil until hot and add the shrimp, in one layer and cook until golden brown and pink, about 2 minutes per side. Repeat with the remaining shrimp, adding about 1/2 Tablespoon more oil and using the same skillet. Set the shrimp aside while you cook the vegetables.
- Use the same skillet, lower the heat to medium, add 1/2 Tablespoon of oil then the shallots and celery. Season with salt and ground black pepper to taste. Cook for 3-5 minutes, until they soften. Use some regular water or some of the reserved pasta water to deglaze the skillet, pouring in the water and scraping the bottom of the skillet with a wooden spoon to remove the brown bits and get them incorporated into the sauce.
- Add the bell peppers, season with salt and pepper, mix to combine with the veggies and cook for another 3 minutes. Make a space in the center of the skillet, add about a teaspoon of oil and then the minced garlic. Cook for 30 seconds – 1 minute until fragrant then mix with the vegetables.
- Add the zucchini, season with salt and pepper and cook for 2-3 minuets, then pour in the white wine, increase the heat to high and cook for about 3-5 minutes, just until the sauce is reduced a little and the vegetables are all cooked. Use the reserved pasta water throughout the process of adding all the vegetables to the skillet, deglazing the skillet as needed.
- Add the cooked shrimp and vegetables to the pot with the cooked pasta. Add the fresh tomatoes and parsley and mix it all to combine. Add more pasta water to loosen the pasta, if needed.
- Serve hot. This dinner is best served right away, but you can also store leftovers in the refrigerator for 3-5 days and reheat.
If cooking for a date night, feel free to halve the recipe.