Garlicky Shrimp Linguine with Crisp Greens

Succulent shrimp tossed with tender linguine in a bright lemon-garlic butter sauce, served with a simple, refreshing garden salad. This quick and easy meal is perfect for a busy weeknight.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 7
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.49/serving

Dietary

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

Tags

• quick
• sauté
• savory
• fresh
• kid-friendly

Ingredients

• 1 pound linguine pasta
• 2 pound shrimp (peeled, deveined, tails on or off)
• 0.25 cup olive oil
• 4 tablespoon unsalted butter
• 6 clove garlic (minced)
• 0.5 cup chicken broth
• 1 lemon (large, juiced and zested)
• 0.5 cup fresh parsley (chopped)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 5 ounce mixed salad greens
• 1 cup cherry tomatoes (halved)
• 2 tablespoon white wine vinegar

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
2. While the pasta cooks, prepare the shrimp. In a large skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Pour in the chicken broth and lemon juice. Bring to a simmer, then remove from heat. Stir in the remaining 2 tablespoons of unsalted butter and half of the fresh parsley. Add the lemon zest.
5. Add the drained linguine to the skillet with the shrimp sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
6. For the salad, in a medium bowl, combine the mixed salad greens and halved cherry tomatoes. Whisk together 1 tablespoon of olive oil, the white wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to make a simple dressing. Toss the salad with the dressing.
7. Serve the Garlicky Shrimp Linguine immediately, garnished with the remaining fresh parsley, alongside the crisp garden salad.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.

Nutrition (per serving)

• Calories: 488
• Protein: 32 g
• Carbohydrates: 49.6 g
• Fat: 16.7 g
• Fiber: 3 g
• Sodium: 600 mg
• Saturated Fat: 6.4 g
• Sugar: 3 g
• Cholesterol: 214 mg