Lemon-Garlic Shrimp Pasta
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · Shellfish · pescatarian, high-protein
580 cal
32g protein
68g carbs
20g fat
per serving · estimated
Ingredients
- 6 oz linguine
- 1/2 lb large shrimp, peeled
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large lemon, juiced and zested
- 1/4 cup dry white wine or broth
- 1/4 cup parsley, chopped
- 1/4 tsp red pepper flakes
- to taste kosher salt
Method (tap to check — screen stays awake)
- Cook linguine in salted water to al dente. Reserve 1/2 cup pasta water; drain.
- Pat shrimp dry; season with salt. In a wide skillet, melt 2 tbsp butter + olive oil over medium-high.
- Add shrimp in a single layer; cook 90 sec per side until pink. Remove to a plate.
- Add garlic + red pepper flakes; cook 30 sec. Pour in wine, scrape pan, reduce 1 min. Add remaining butter, lemon juice, zest. Toss in pasta + shrimp + parsley; loosen with pasta water as needed.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.