Lemon Garlic Shrimp Linguine

Tender shrimp sautéed in a bright lemon-garlic butter sauce, tossed with linguine and fresh parsley for a delightful and quick weeknight dinner.

• Prep: 5 min
• Cook: 20 min
• Total: 25 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.46/serving

Dietary

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

Tags

• quick
• savory
• tangy
• fresh
• classic
• crowd-pleaser

Ingredients

• 1 pound linguine pasta
• 2 tablespoon olive oil
• 2 pound large shrimp (peeled and deveined)
• 6 clove garlic (minced)
• 0.5 teaspoon red pepper flakes
• 0.75 cup chicken broth
• 4 tablespoon unsalted butter
• 0.25 cup lemon juice (freshly squeezed)
• 0.5 cup fresh parsley (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Cook the linguine pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside.
2. While the pasta cooks, heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
3. Reduce heat to medium. Add the minced garlic and red pepper flakes (if using) to the same skillet and cook for 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
4. Stir in the unsalted butter and fresh lemon juice until the butter is melted and emulsified into the sauce. Add the cooked linguine pasta, cooked shrimp, and chopped fresh parsley. Toss to combine, adding a splash or two of reserved pasta water if needed to create a light sauce. Season with salt and black pepper to taste.
5. Serve immediately.

Notes

You can substitute dry white wine for the chicken broth to add more depth of flavor if preferred.

Nutrition (per serving)

• Calories: 485
• Protein: 37 g
• Carbohydrates: 49.5 g
• Fat: 15 g
• Fiber: 2 g
• Sodium: 350 mg
• Saturated Fat: 5.5 g
• Sugar: 3 g
• Cholesterol: 180 mg