Garlic Shrimp Pasta

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  Pasta, Linguine, Whole Wheat, Dry(227g)
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  Shrimp(454g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shallot
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  Garlic(300g)
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  Red pepper flakes(5g)
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  1 teaspoon kosher salt (divided)
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  1 teaspoon ground black pepper (divided)
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  Wine, White, Dry(60g)
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  Lemon Juice, Fresh
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  Parmesan Cheese(45g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the whole wheat linguine and cook according to package directions until al dente, about 8–10 minutes. Reserve 1/4 cup pasta water before draining. Toss the drained pasta with a small drizzle of olive oil to prevent sticking and set aside.
2. 2While the pasta cooks, rinse the shrimp under cold water and pat dry with paper towels. Peel, devein, and remove the tails if necessary. Set aside.
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced shallot and cook for 2 minutes, stirring occasionally, until fragrant. Add the minced fresh garlic and red pepper flakes, then cook for 1 additional minute until aromatic.
4. 4Add the shrimp to the skillet and season with salt and pepper. Sauté for 3–4 minutes, stirring frequently, until the shrimp turn pink and opaque on both sides and reach an internal temperature of 145°F. Transfer the shrimp to a clean plate.
5. 5Return the skillet to medium-high heat and add the remaining olive oil. Add any remaining aromatics if needed and cook for 1 minute, then deglaze the pan with the white wine. Cook for 2 minutes, allowing the wine to reduce by half.
6. 6Return the shrimp to the skillet, add the fresh lemon juice, and stir to combine. Remove from heat.
7. 7Add the cooked pasta to the skillet and toss until well combined. If the pasta appears too dry, add pasta water 2 tablespoons at a time until you reach desired consistency.
8. 8Divide the garlic shrimp pasta evenly into 4 airtight containers while hot. Top each portion with grated Parmesan and fresh chopped parsley. Cool slightly before sealing and refrigerate for up to 3 days.