Shrimp Scampi with Veggie Pasta

I’m a big fan of shrimp and will usually order it anytime it’s offered on a menu when we’re eating out. I like shrimp prepared several different ways, sauteed, battered or in shrimp scampi. I don’t cook shrimp enough at home but when I do, I make this recipe. It’s super easy, super quick and requires most ingredients you probably already have at home. Also, I came across these veggie noodles at our local grocery store and gave them a try. The box states that they are made out of dried corn, dried carrots, and dried squash. They’re the same consistency of regular pasta noodles and we couldn’t even tell a difference!
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  • 8 oz veggie pasta
  • 1 lb shrimp, peeled and deveined.
  • 2 tbsp of unsalted butter
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine
  • 1/4 cup fresh lemon juice
  • zest of 1 lemon
  • kosher salt and ground pepper to taste
  • 2 tbsp of freshly chopped parsley. I used dried parsley just the same
  • grated Parmesan to taste


  1. Bring water to boil and cook pasta according to package instructions. I add a bit of olive oil to keep noodles from clumping together. Drain well.
  2. Melt butter into large skillet. Add garlic, shrimp and red pepper flakes. Cook for about 3 min, until shrimp are pink. Pour in wine, lemon juice, and sprinkle in salt and pepper and dried parsley. Bring to simmer.
  3. Next, remove from heat,  stir in noodles, lemon zest and, if using fresh parsley, add in now.
  4. Serve and sprinkle Parmesan over top, if desired.



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