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Shrimp & Vegetable Pasta with Creamy Garlic Sauce

Author Jacqueline

Ingredients

  • 1/2 lb linguine or thin spaghetti
  • 1 yellow squash cut crosswise
  • 1 zucchini halved lengthwise and then sliced crosswise
  • 1 cup green beans trimmed and cut into 1 1/2" lengths
  • 3/4 lb shrimp deveiled and peeled
  • 4 T butter
  • 4 cloves garlic
  • 1/3 cup cream
  • 1/4 cup fat-free half-and-half

Instructions

  • In a pot of boiling, salted water, cook the pasta to al dente, but do not drain.
  • In a large wide skillet., heat 1 T olive oil over medium heat until shimmering. Add vegetables and sauté until browned and slightly softened. 4-5 minutes.
  • Add butter, garlic and shrimp to skillet. Cook for 1-2 minutes, or until garlic is fragrant and lightly golden.
  • Add cream and half-and-half to skillet; simmer until reduced by half.
  • Using kitchen tongs, transfer pasta to skillet, while still coated with cooking water. Toss together until sauce has thinned to a silky texture and coated the pasta and vegetables evenly. [Conversely, you can drain the pasta in a colander, but reserve a cup of the pasta water.] If pasta seems too dry, ladle in the pasta water, 1/4 cup at a time, and toss again.
  • Serve immediately.