Garlic Shrimp with Lemon Linguine and Arugula Salad

Name: Garlic Shrimp with Lemon Linguine and Arugula Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 pound shrimp (large, peeled and deveined); 16 ounce linguine pasta; 6 clove garlic (minced); 4 tablespoon olive oil (divided); 1 teaspoon red pepper flakes; 0.5 cup chicken broth; 2 tablespoon lemon juice; 0.25 cup fresh parsley (chopped); 2 tablespoon unsalted butter; 1 teaspoon salt (divided); 0.5 teaspoon black pepper (ground, divided); 5 ounce arugula; 1 cup cherry tomatoes (halved); 2 tablespoon red wine vinegar

Succulent shrimp are quickly sautéed with garlic, lemon, and a touch of red pepper flakes, then tossed with al dente linguine. Served with a crisp side of arugula and cherry tomatoes, it's a light yet satisfying meal perfect for a quick weeknight dinner.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $4.40/serving

Dietary

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

Ingredients

1 pound shrimp (large, peeled and deveined)
16 ounce linguine pasta
6 clove garlic (minced)
4 tablespoon olive oil (divided)
1 teaspoon red pepper flakes
0.5 cup chicken broth
2 tablespoon lemon juice
0.25 cup fresh parsley (chopped)
2 tablespoon unsalted butter
1 teaspoon salt (divided)
0.5 teaspoon black pepper (ground, divided)
5 ounce arugula
1 cup cherry tomatoes (halved)
2 tablespoon red wine vinegar

Instructions

Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente.
While the pasta cooks, pat the shrimp dry and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
Reduce heat to medium. Add the remaining 2 tablespoons of olive oil, minced garlic, and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping any browned bits from the bottom of the pan. Bring to a simmer, then stir in the fresh parsley and unsalted butter until melted and well combined.
Drain the cooked linguine and add it directly to the skillet with the sauce. Toss to coat the pasta, then add the cooked shrimp back into the skillet and toss gently to combine. Season with remaining salt and black pepper to taste.
For the side salad, in a medium bowl, combine the arugula, cherry tomatoes, and red wine vinegar with a drizzle of the remaining olive oil (from total amount in ingredients list, estimate 1 tablespoon per serving) and a pinch of salt and pepper. Toss gently to combine.
Serve the garlic shrimp and lemon linguine immediately with the fresh arugula salad on the side.

Notes

Leftovers store well in an airtight container for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the pasta seems dry.

Nutrition (per serving)

Calories: 579
Protein: 34.2 g
Carbohydrates: 70.8 g
Fat: 17.5 g
Fiber: 4.1 g
Sodium: 795 mg
Saturated Fat: 5.4 g
Sugar: 3.7 g
Cholesterol: 187 mg