Italian-American · easy
Lemon Garlic Shrimp Pasta
Juicy shrimp tossed with linguine, garlic butter, white wine, and a bright squeeze of lemon. Ready in 25 minutes.
- 26 min
- Total
- 4
- Serves
- $21.00
- Est. cost
- 510
- Cal/serving
Ingredients
- Large Shrimp, Peeled and Deveined1 1/4 lbs
- Linguine12 oz
- Butter3 tbsp
- Olive Oil2 tbsp
- Garlic5 cloves
- Dry White Wine1/2 cup
- Lemon1 large
- Parsley1/4 cup
- Red Pepper Flakes1/2 tsp
- Parmesan1/4 cup grated
Method
- 01
Cook linguine in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- 02
Pat shrimp dry. Heat olive oil in a large skillet over medium-high. Cook shrimp 1–2 minutes per side until pink. Remove from pan.
- 03
In the same pan, melt butter over medium. Add garlic and red pepper flakes, cook 1 minute until fragrant.
- 04
Pour in wine (or broth), scraping up browned bits. Simmer 2 minutes to reduce slightly.
- 05
Add drained pasta to the pan along with a splash of pasta water. Toss to coat. Return shrimp, add lemon juice, parsley, and parmesan. Toss again and serve immediately.
- 510
- Calories
- 36g
- Protein
- 55g
- Carbs
- 14g
- Fat
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