Shrimp & Vegetables with Pasta

This shrimp pasta ditches the cream and butter for something lighter and more vegetable-forward. The sauce is built on chicken broth thinned and brightened with white wine and lemon juice, then thickened just slightly with a cornstarch slurry so it coats the linguine without weighing it down.

The staggering matters. Onion goes first to soften, then the bell peppers and broccoli get a covered 2-minute steam in half the broth so they keep their snap and color. The shrimp only need 2 to 3 minutes at the very end, just until they curl pink. Any longer and they go rubbery.

A splash of dry white wine adds the acidity that makes a broth-based sauce taste finished instead of flat. A teaspoon of lemon juice at the end sharpens the whole thing. Toss with the hot drained linguine and serve immediately so the pasta soaks up the sauce.

Pro Tips

• Mix the cornstarch with the cold broth before adding to the pan, dumping it dry will give you lumps
• Don’t overcook the shrimp, pull from heat the moment they turn pink and curl into a C shape, residual heat finishes them
• Keep broccoli florets small so they cook through in the brief steam time
• Use medium shrimp (about 31-40 count), small ones overcook instantly and large ones won’t cook through in time

Variations

• Swap shrimp for scallops or chunks of firm white fish like cod
• Add a pinch of red pepper flakes with the garlic for gentle heat
• Stir in 1 cup halved cherry tomatoes at the end for color and acidity