dinner · italian
Lemon Garlic Shrimp Pasta
Seaside-trattoria linguine in 35 minutes. 46g protein.
A lot of shrimp, a lot of garlic and a lemony white-wine butter sauce that emulsifies with pasta water into something glossy and light. Shrimp is one of the leanest proteins there is, so you get a big, generous plate that still feels bright instead of heavy.
8.4 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Shrimp
- 1½ lb large raw shrimp, peeled and deveined, patted very dry680 g large raw shrimp, peeled and deveined, patted very dry
- ¾ tsp kosher salt, plus more for the pasta water¾ tsp kosher salt, plus more for the pasta water
- ¼ tsp black pepper¼ tsp black pepper
- 1 tbsp olive oil1 tbsp olive oil
Lemon garlic sauce
- 2 tbsp salted butter, divided28 g salted butter, divided
- 8 cloves garlic, thinly sliced8 cloves garlic, thinly sliced
- ½ tsp crushed red pepper flakes½ tsp crushed red pepper flakes
- ½ cup dry white wine120 ml dry white wine
- 3 tbsp lemon juice, from about 2 lemons44 ml lemon juice, from about 2 lemons
- 2 tsp lemon zest2 tsp lemon zest
Pasta and finish
- 10 oz linguine285 g linguine
- ¼ cup fresh flat-leaf parsley, chopped15 g fresh flat-leaf parsley, chopped
- 1 oz Parmesan, finely grated, about ½ cup28 g Parmesan, finely grated, about ½ cup
Method
- Bring a large pot of well-salted water to a boil. Toss the shrimp with the salt and…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best fresh. Keeps 2 days in the fridge; reheat gently in a skillet with a splash of water just until warm so the shrimp don't toughen.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
