Sautéed Lemon Garlic Shrimp Linguine

Tender shrimp quickly sautéed with fresh cherry tomatoes, a hint of garlic, and lemon, served over al dente linguine pasta.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $7.48/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• quick
• healthy
• fresh
• tangy

Ingredients

• 6 ounce linguine
• 1 tablespoon olive oil
• 1 pound shrimp (peeled and deveined)
• 1 red onion (small, minced)
• 1 clove garlic (minced)
• 0.5 teaspoon red pepper flakes
• 1 cup cherry tomatoes (halved)
• 0.5 cup chicken broth
• 0.25 cup fresh lemon juice
• 0.25 cup fresh parsley (chopped)

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and sauté for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add minced red onion and minced garlic to the same skillet. Sauté for 2-3 minutes until softened. If using, add red pepper flakes and cook for 30 seconds more.
4. Stir in halved cherry tomatoes, chicken broth, and fresh lemon juice. Bring to a simmer and cook for 3-5 minutes, allowing sauce to thicken slightly.
5. Add cooked linguine, cooked shrimp, and chopped fresh parsley to the skillet. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce. Serve immediately.

Notes

For a richer sauce, stir in a tablespoon of butter at the end with the pasta and shrimp.

Nutrition (per serving)

• Calories: 529
• Protein: 39.2 g
• Carbohydrates: 77.8 g
• Fat: 8.8 g
• Fiber: 7.6 g
• Sodium: 1230 mg
• Saturated Fat: 1 g
• Sugar: 8.5 g
• Cholesterol: 250 mg