Description
A savory and satisfying pasta dish featuring garlic-infused shrimp in a light olive oil and white wine sauce, perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 8 oz linguine or spaghetti
- 1 lb (450 g) large shrimp, peeled and deveined
- 4 tbsp extra‑virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, season shrimp with salt and pepper.
- In a large skillet over medium heat, warm 2 tbsp olive oil. Add shrimp and cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate.
- Add the remaining 2 tbsp oil to the skillet. Stir in garlic and red pepper flakes; cook about 30 seconds until fragrant (do not brown the garlic).
- Pour in white wine (or broth) and lemon juice. Scrape up any bits from the pan and let simmer 2 minutes to reduce slightly.
- Return shrimp to the skillet along with the cooked pasta. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Stir in fresh parsley, taste, and adjust seasoning with salt and pepper.
- Serve immediately, topped with grated Parmesan if desired.
Notes
- Use day‑old pasta or toss immediately to prevent sticking.
- Swap red pepper flakes with fresh chili for more heat.
- For a creamier version, stir in 2 tbsp butter or a splash of cream at the end.
- Can be made gluten‑free by using GF pasta.
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 200 mg