Lemon Garlic Shrimp Pasta

🛒 Ingredients

• Shrimp, raw, peeled, deveined 400 g · 396 kcal
• Linguine or Spaghetti pasta 200 g · 742 kcal
• Olive oil 30 g · 265 kcal
• Unsalted butter 20 g · 143 kcal
• Garlic, minced 20 g · 30 kcal
• Lemon, zest and juice 60 g · 17 kcal
• Dry white wine (e.g., Sauvignon Blanc) 60 g · 49 kcal
• Chicken broth (low sodium) 122 g · 5 kcal
• Fresh parsley, chopped 15 g · 5 kcal
• Red pepper flakes 1 g · 0 kcal

👨‍🍳 Instructions

1. Cook pasta according to package directions until al dente; reserve 1 cup of pasta water before draining. Set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add shrimp and red pepper flakes; cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Add minced garlic to the same skillet and sauté for 1 minute until fragrant. Deglaze with white wine, scraping up any browned bits from the bottom of the pan.
4. Stir in chicken broth, lemon juice, and lemon zest; bring to a gentle simmer. Add the cooked pasta and reserved pasta water, tossing to coat.
5. Return the cooked shrimp to the skillet and toss gently with the pasta and sauce. Garnish with fresh chopped parsley and serve immediately.