Healthy Shrimp Scampi Pasta
30 minServes 6
Whole wheat linguini tossed with sautéed shrimp in a light white wine and butter sauce, finished with lemon and parmesan.
| prepBoil salted water for pasta | |||
| 340 g whole wheat linguini | Cook pasta, reserve 1/2 cup water | Add salt, return shrimp & pasta, toss 2–4 min | Remove from heat, add lemon, cheese & parsley |
| 680 g shrimp, shells removed and deveined | Sauté shrimp 2–3 min, remove | ||
| 1 tsp extra virgin olive oil (for the shrimp) | |||
| 1/2 tsp kosher salt (for the shrimp) | |||
| cracked pepper to taste | |||
| 2 tbsp light butter, like Earth Balance whipped | Sauté garlic & pepper flakes 30 sec | ||
| 1 tsp extra virgin olive oil (for the sauce) | |||
| 4 cloves garlic, minced | |||
| 1/4 tsp red pepper flakes | |||
| 120 ml dry white wine | Add wine & pasta water, simmer 7–10 min | ||
| 120 ml reserved pasta cooking water | |||
| 1/2 tsp kosher salt (for the sauce) | |||
| 2–4 tbsp lemon juice, plus extra lemon wedges for serving | |||
| 30 g grated parmesan cheese | |||
| 15 g chopped parsley | |||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.