Garlic Butter Shrimp Linguine

Succulent shrimp tossed with linguine in a rich garlic butter sauce, brightened with fresh lemon and parsley. A simple, elegant, and quick dinner that delivers bold flavor.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $6.84/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory

Ingredients

• 8 ounce linguine pasta
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound shrimp (peeled, deveined)
• 4 clove garlic (minced)
• 0.25 teaspoon red pepper flakes
• 0.5 cup chicken broth
• 0.5 lemon juice (juiced)
• 2 cup fresh spinach
• 0.25 cup fresh parsley (chopped)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Instructions

1. Cook linguine pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
2. While pasta cooks, heat olive oil and unsalted butter in a large skillet over medium heat. Add shrimp, minced garlic, and red pepper flakes. Cook for 2-3 minutes per side, until shrimp are pink and cooked through. Remove shrimp from skillet and set aside.
3. Pour chicken broth and lemon juice into the same skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer. Stir in fresh spinach and cooked linguine.
4. Add the cooked shrimp, fresh parsley, kosher salt, and black pepper. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
5. Toss everything together until well combined and serve immediately.

Notes

A simple green salad would be a great addition to this meal. Adjust red pepper flakes for desired spice level.

Nutrition (per serving)

• Calories: 640
• Protein: 54 g
• Carbohydrates: 58.8 g
• Fat: 20.1 g
• Fiber: 4.5 g
• Sodium: 1050 mg
• Saturated Fat: 7 g
• Sugar: 3.5 g
• Cholesterol: 380 mg