Shrimp Linguini with Roasted Spring Vegetables and Feta (for 2)


This spring twist on a light Italian classic features scrumptious shrimp sauteed in olive oil, garlic, and wine and tossed with roasted spring vegetables (eggplant, kale, red peppers, asparagus) and linguini along with brown butter, lemon and garnished with parsley and feta.

Prefer to go vegetarian? Let us know in the notes section and we’ll substitute roasted butternut squash in place of the shrimp.