Lemon Garlic Shrimp Pasta

Quick-cooking shrimp tossed in a bright, zesty lemon garlic butter sauce with pasta, complemented by warm garlic bread and a simple green salad.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $6.95/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• comfort food
• quick
• sauté

Ingredients

• 1 pound linguine
• 2 tablespoon olive oil
• 1.5 pound shrimp (raw, peeled, deveined)
• 4 clove garlic (minced)
• 0.5 cup chicken broth
• 0.25 cup lemon juice (fresh)
• 0.25 cup fresh parsley (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 garlic bread (frozen)
• 1 package mixed greens salad
• 2 tablespoon Italian dressing

Instructions

1. Cook linguine according to package directions. Reserve 1/2 cup pasta water before draining. Bake frozen garlic bread according to package directions while pasta cooks.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add peeled and deveined shrimp and minced garlic. Sauté for 2-3 minutes, until shrimp turn pink and opaque. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Stir in chicken broth and fresh lemon juice. Bring to a gentle simmer and cook for 1-2 minutes.
4. Add the drained linguine to the skillet with the shrimp sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in chopped fresh parsley.
5. Serve the Lemon Garlic Shrimp Pasta immediately with baked garlic bread and mixed greens salad tossed with Italian dressing.

Notes

For extra zest, finely grate some lemon zest into the sauce along with the lemon juice. If you don't have fresh parsley, dried can be used, but use half the amount.

Nutrition (per serving)

• Calories: 720
• Protein: 52.6 g
• Carbohydrates: 84.8 g
• Fat: 17.5 g
• Fiber: 4.5 g
• Sodium: 1250 mg
• Saturated Fat: 3.2 g
• Sugar: 5.8 g
• Cholesterol: 300 mg