By Filiberto Rios
Bring a large pot of salted water to a boil. Cook the whole wheat linguine according to package instructions until al dente. Reserve about 1/2 cup of pasta water and then drain the linguine.
While the pasta is cooking, clean and devein the shrimp if necessary. Pat them dry with a paper towel and season lightly with salt and black pepper.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Mince the garlic and add it to the pan, cooking for about 30 seconds until fragrant, being careful not to burn it.
Juice the lemon and add the lemon juice to the pan, using a spatula to scrape up any bits from the bottom of the pan. Increase the heat slightly and let it reduce for about 1 minute.
Return the cooked shrimp to the pan, add the cooked linguine, and toss everything together to coat well. If the mixture seems dry, add a small amount of reserved pasta water.
Chop the parsley and add it to the pan. Add chili flakes if using. Toss everything together once more, and adjust the seasoning with salt and black pepper as necessary.
Serve immediately, garnished with extra parsley and a wedge of lemon if desired.
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This Pasta Seafood Main Course recipe is ready in 30 minutes and features Shrimp, Whole wheat linguine, Garlic and other delicious ingredients. Contains 480 calories total.
Bring a large pot of salted water to a boil. Cook the whole wheat linguine according to package instructions until al dente. Reserve about 1/2 cup of pasta water and then drain the linguine.
While the pasta is cooking, clean and devein the shrimp if necessary. Pat them dry with a paper towel and season lightly with salt and black pepper.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Mince the garlic and add it to the pan, cooking for about 30 seconds until fragrant, being careful not to burn it.
Juice the lemon and add the lemon juice to the pan, using a spatula to scrape up any bits from the bottom of the pan. Increase the heat slightly and let it reduce for about 1 minute.
Return the cooked shrimp to the pan, add the cooked linguine, and toss everything together to coat well. If the mixture seems dry, add a small amount of reserved pasta water.
Chop the parsley and add it to the pan. Add chili flakes if using. Toss everything together once more, and adjust the seasoning with salt and black pepper as necessary.
Serve immediately, garnished with extra parsley and a wedge of lemon if desired.
Calories per Serving: 480
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