Ingredients:

  • 1 lb (454g) pasta (e.g., linguine or rotini)
  • 1.5 lb (680g) raw shrimp, peeled and deveined
  • 4 Tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 1 large bell pepper, sliced (any color)
  • 1 bunch asparagus, trimmed and chopped
  • 1 head broccoli, cut into florets
  • 1 pint cherry tomatoes, halved
  • 1 cup peas (fresh or frozen)
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup grated Parmesan cheese
  • 1 tsp fresh lemon zest
  • 1/4 cup fresh basil, chopped
  • Paprika, red pepper flakes, salt, and pepper (for seasoning shrimp)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until perfectly al dente (usually 1 minute shy of the package time). Before draining, reserve ½ cup of the starchy cooking water. Drain pasta immediately.
  2. Pat the shrimp bone dry and season with paprika, red pepper flakes, salt, and pepper. Heat 1 tablespoon of olive oil in your largest skillet over medium-high heat. Add the shrimp in a single layer and cook for 1.5 to 2 minutes per side until they turn opaque and pink. Transfer the cooked shrimp to a bowl immediately and set aside.
  3. Optional Blanching: Drop your broccoli and asparagus into the residual pasta water (or a small pot of boiling water) for 30 seconds, then drain immediately. Add the remaining 3 tablespoons of olive oil to the empty skillet over medium heat. Add the minced garlic and sliced bell pepper. Sauté until the garlic is intensely fragrant (about 60 seconds).
  4. Pour in the white wine (or broth). Scrape up any browned bits on the bottom of the pan and let the liquid reduce for about 60 seconds. Add the blanched broccoli and asparagus, cooking for 2 minutes. Stir in the cherry tomatoes and peas. Reduce the heat to low, then pour in the fresh lemon juice and your reserved pasta water. Stir constantly until the mixture emulsifies slightly and coats the vegetables.
  5. Add the drained pasta and the cooked shrimp back into the skillet. Toss everything gently to coat the noodles evenly in the luscious sauce. Remove the skillet from the heat. Stir in the Parmesan cheese, lemon zest, and fresh basil. Taste, then adjust the seasoning with extra salt or lemon juice as needed. Serve immediately.