Dairy-Free Pasta Primavera with Shrimp

Instructions

1. 1Get a large pot of water ready to boil. Add the about 450 g linguine pasta to the boiling water. Cook the linguine for 8-10 minutes, or until it is tender. Before you drain the pasta, carefully scoop out and reserve 1 cup of the starchy pasta water. Then, drain the linguine.
2. 2While the pasta is cooking, place an approximately 30 cm skillet over medium heat (175°C). Add the 3 tablespoons of olive oil to the skillet. Once the oil is shimmering, add the 3 minced garlic cloves and cook for 1 minute, until you can smell their fragrance.
3. 3Add the about 450 g shrimp to the skillet with the garlic and oil. Cook the shrimp for 2-3 minutes on each side. The shrimp are done when they turn pink and opaque and reach an internal temperature of 63°C. Remove the cooked shrimp from the skillet and set them aside on a plate.
4. 4Add the 1 bunch asparagus (trimmed and cut into about 2.5 cm pieces), 1 cup peas, 1 medium zucchini (cut into 1.27 cm pieces), and 1 cup cherry tomatoes (halved) to the same skillet. Cook the vegetables over medium heat for 5-7 minutes, stirring occasionally, until they are tender but still have a slight crispness.
5. 5Pour the 2 tablespoons of lemon juice into the skillet with the vegetables. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir everything together to combine the sauce.
6. 6Return the cooked linguine and the cooked shrimp to the skillet with the vegetables and sauce. Toss everything gently to coat the pasta and shrimp evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
7. 7Serve the Dairy-Free Pasta Primavera with Shrimp immediately.

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