Description
A simple yet flavorful dish filled with succulent shrimp coated in a buttery, garlic sauce and served with perfectly cooked pasta.
Ingredients
Scale
- 8 ounces linguine or spaghetti
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- Juice of 1 lemon
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving a little pasta water.
- Melt the butter in a large skillet over medium heat, allowing it to become bubbly and fragrant.
- Sauté the minced garlic in the skillet for about a minute until golden.
- Cook the shrimp, tossing them into the skillet until they turn pink, about 2-3 minutes.
- Add white wine or chicken broth and lemon juice. Simmer for about 3 minutes.
- Season with salt and pepper to taste.
- Combine the cooked pasta, tossing to coat with the sauce, adding reserved pasta water as needed.
- Garnish with chopped parsley before serving. Enjoy immediately.
Notes
Can be customized with seasonal veggies or substituted with olive oil for a lighter version. Great for make-ahead meals.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg