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Lemony Shrimp Linguine

Lemony Shrimp Linguine

Nutrition Facts
  • cal. (kcal) 402
  • Serving size: 6
  • Prep: 15 mins
  • Cook: 13 mins
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Ingredients

  • 1 box (12 oz) whole wheat linguine
  • 1/4 cup olive oil
  • 1/3 cup fresh lemon juice, plus 1 tbsp lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds peeled and deveined shrimp
  • 1 bulb fennel, cored, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 3 garlic cloves, sliced
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup cup fresh parsley, chopped

Directions

  1. Bring a pot of lightly salted water to a boil. Add linguine and cook 9 minutes or until al dente.
  2. Meanwhile, in a small bowl, whisk 2 tbsp of the olive oil with the lemon juice, zest, salt and pepper. Set aside.
  3. Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add shrimp. Saute 1 minute; flip and saute 1 to 2 more minutes, until just cooked. Remove to a plate. Add remaining 1 tbsp olive oil to skillet; stir in fennel and onion. Cook 7 minutes, until softened. Stir in garlic; cook 1 minute. Stir in reserved olive oillemon mixture. Bring to a simmer and cook 1 minute.
  4. Remove cooked pasta from pot with tongs and add to skillet, along with 1 cup of the pasta water, the cooked shrimp and olives. Bring to a simmer and cook 1 minute. Stir in parsley. Serve immediately.

Nutrition Information for Lemony Shrimp Linguine

PER SERVING: 402 cal., 14 g total fat (2 g sat. fat), 168 mg chol., 582 mg sodium, 49 g carb. (9 g fiber), 27 g pro.

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