"A vibrant and zesty lean take on a classic, featuring succulent shrimp tossed with al dente linguine, fragrant garlic, a delicate whisper of olive oil, and fresh parsley for a delightful Mediterranean-inspired meal."
Why it's Healthy
This version focuses on lean protein and heart-healthy fats, utilizing a moderate portion of linguine to reduce overall carbohydrate intake. By replacing butter with extra virgin olive oil and enhancing flavors with generous amounts of fresh garlic and parsley, we achieve a delicious dish without saturated fat while maintaining a robust flavor profile. The careful use of pasta water creates a light, flavorful sauce without the need for heavy creams or excessive oil.
Ingredients
Nutrition Facts
Detailed Breakdown
| Item | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| Linguine | 16.9g | 96.2g | 1.9g | 0.9g | 3.9g |
| Shrimp | 77.0g | 0.0g | 1.1g | 0.0g | 0.0g |
| Olive Oil | 0.0g | 0.0g | 32.0g | 0.0g | 0.0g |
| Garlic | 1.6g | 8.3g | 0.1g | 0.3g | 0.5g |
| Salt | 0.0g | 0.0g | 0.0g | 0.0g | 0.0g |
| Black Pepper | 0.2g | 1.3g | 0.1g | 0.0g | 0.5g |
| Parsley | 0.5g | 0.9g | 0.1g | 0.1g | 0.5g |
Instructions
- 1
Bring 2 quarts of salted water to a rolling boil in a large pot. Add 4.6 oz of linguine and cook according to package directions, typically 10-12 minutes, until al dente. Before draining, reserve ⅓ cup of the starchy pasta water. Drain the linguine and set aside.
- 2
While the linguine cooks, peel and devein 12.35 oz of shrimp. Pat them dry with a paper towel and season with ½ tsp of salt and ¼ tsp of freshly ground black pepper.
- 3
Heat ⅛ cup of olive oil in a large skillet (at least 10 inches diameter) over medium heat (around 350°F). Add 1 ½ tbsp of minced garlic and sauté for 1-2 minutes until fragrant, ensuring it does not brown.
- 4
Add the seasoned shrimp to the skillet and cook for 2-4 minutes, stirring occasionally, until they turn pink and opaque.
- 5
Add the cooked linguine to the skillet with the shrimp and garlic. Toss everything together vigorously to combine.
- 6
Gradually add the reserved ⅓ cup of pasta water, 2 tbsp at a time, while tossing, to create a light, emulsified sauce that coats the linguine.
- 7
Stir in ⅛ cup of fresh, chopped parsley. Taste and adjust seasoning with the remaining ¼ tsp of salt and ¼ tsp of black pepper if desired. Serve immediately.
Sources & Inspiration
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