Garlic Shrimp Linguine I Absolutely ADORE

This garlic shrimp linguine is a delightful combination of succulent shrimp and pasta, all tossed in a light, buttery garlic sauce. It’s quick to prepare and perfect for a romantic dinner or a weeknight treat. This recipe serves two.

Ingredients:

• 200g linguine
• 200g shrimp, peeled and deveined
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Preparation:

1. Cook the linguine: Bring a pot of salted water to a boil and cook the linguine according to the package directions until al dente. Reserve about 1/4 cup of pasta water before draining—it’s essential for bringing the sauce together later!
2. Sauté the garlic: Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant, but be careful not to brown it. You want that lovely garlic aroma without the bitterness that comes from overcooking.
3. Cook the shrimp: Add the shrimp to the skillet, seasoning them with salt and pepper. Cook for 2-3 minutes until they turn pink and opaque. Shrimp cooks quickly, so keep an eye on it to avoid overcooking!
4. Combine everything: Once the shrimp are cooked, squeeze in the lemon juice and add the lemon zest. Stir to combine and let it simmer for a minute. Then, toss in the drained linguine, using tongs to mix everything together. If the sauce seems dry, add a splash of the reserved pasta water until you get the desired creaminess.
5. Serve and garnish: Taste the pasta and adjust seasoning if necessary. Garnish with freshly chopped parsley for a burst of color and flavor. Serve immediately, and enjoy this delightful seafood dish!

Garnish with fresh parsley and green onions for a burst of color and flavor. This dish is sure to impress your guests or satisfy your own cravings.

Nutrient Breakdown (per serving):
Protein: 26g
Carbohydrates: 55g
Fat: 17g

Potential Allergies: This dish contains gluten (from the pasta) and shellfish (from the shrimp). Swap out for gluten-free pasta and a plant-based protein for a different twist.