Linguine with Shrimp
A delightful pasta dish featuring linguine and succulent shrimp, tossed in a light garlic and lemon sauce. Perfect for seafood lovers and those seeking a comforting yet refined meal.
Nutrition
Calories: 450cal
Carbohydrate: 58g
Protein: 30g
Fat: 12g
Cholesterol: 215mg
Sodium: 520mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 12 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Parmesan cheese, grated, for serving
Instructions
- 1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- 2. While the pasta cooks, warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- 3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on each side or until the shrimp are opaque and pink in color.
- 4. Stir in the lemon zest and juice, the remaining tablespoon of olive oil, and the reserved pasta water. Allow the sauce to simmer for 1-2 minutes.
- 5. Add the cooked linguine and chopped parsley to the skillet. Toss everything together until the pasta is well coated in the sauce. Season with salt and pepper to taste.
- 6. Remove from heat and serve the linguine topped with a sprinkle of grated Parmesan cheese.
