Pasta Primavera with Shrimp

Ingredients

• 12 oz linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 clove garlic
• 1 bunch asparagus
• 1 pint cherry tomatoes
• 1 zucchini
• 1 lemon
• ½ cup chicken or vegetable broth
• ½ cup Parmesan cheese, grated (optional)
• ¼ cup fresh basil, chopped (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Steps

1. Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, chop asparagus into 1-inch pieces, halve cherry tomatoes, and dice zucchini. Mince garlic.
3. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add shrimp, salt, and pepper, cooking for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
4. Add asparagus and zucchini to the same skillet, cooking for 3-5 minutes until tender-crisp. Stir in cherry tomatoes and cook for another 2 minutes.
5. Return shrimp to the skillet. Add cooked linguine, broth, and the juice of half a lemon. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.
6. Serve immediately, garnished with grated Parmesan cheese, fresh basil, and red pepper flakes if desired.