Lemon Garlic Shrimp Linguine

Name: Lemon Garlic Shrimp Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 ounce linguine (dry); 1.5 tablespoon olive oil; 4 ounce shrimp (peeled, deveined); 2 clove garlic (minced); 1 cup cherry tomatoes (halved); 0.25 cup chicken broth; 2 tablespoon lemon juice; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 tablespoon fresh parsley (chopped); 2 cup arugula; 2 tablespoon Parmesan cheese (grated)

Tender shrimp and sun-kissed cherry tomatoes are tossed with linguine in a bright lemon-garlic sauce, finished with fresh arugula and a sprinkle of Parmesan.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Italian
Difficulty: Easy
Cost: $6.37/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 ounce linguine (dry)
1.5 tablespoon olive oil
4 ounce shrimp (peeled, deveined)
2 clove garlic (minced)
1 cup cherry tomatoes (halved)
0.25 cup chicken broth
2 tablespoon lemon juice
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 tablespoon fresh parsley (chopped)
2 cup arugula
2 tablespoon Parmesan cheese (grated)

Instructions

Cook the linguine according to package directions in salted boiling water until al dente. Reserve 1/4 cup of the pasta water before draining. Set aside the cooked linguine.
While pasta cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Add the shrimp to the hot skillet and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil to the skillet. Add the minced garlic and cherry tomatoes, cooking for 2-3 minutes until the garlic is fragrant and tomatoes begin to soften.
Stir in the chicken broth and fresh lemon juice. Bring to a simmer and cook for 1 minute.
Add the cooked linguine, cooked shrimp, kosher salt, and black pepper to the skillet. Toss to combine, adding a splash of the reserved pasta water if needed to create a light sauce.
Stir in the fresh parsley and arugula until the arugula begins to wilt slightly. Serve immediately, garnished with grated Parmesan cheese if desired.

Notes

Leftovers can be stored in the refrigerator for up to 2 days, though fresh arugula will wilt upon reheating. This dish is best enjoyed fresh.

Nutrition (per serving)

Calories: 505
Protein: 24.7 g
Carbohydrates: 56.6 g
Fat: 23 g
Fiber: 7.3 g
Sodium: 1944 mg
Saturated Fat: 3 g
Sugar: 7.9 g
Cholesterol: 125 mg