Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
37
High
Nutrition per serving
Calories792 kcal (40%)
Total Fat28.3 g (40%)
Carbs88.6 g (34%)
Sugars3.8 g (4%)
Protein45.9 g (92%)
Sodium323 mg (16%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
vegetable oil
kosher salt
1.5 poundslinguine
6 tablespoonsunsalted butter
5 tablespoonsolive oil
good
3 tablespoonsgarlic
minced
2 poundsshrimp
large, peeled and deveined
½ teaspoonfreshly ground black pepper
¾ cupfresh parsley
chopped
1grated zest of lemon
½ cuplemon juice
freshly squeezed, about four lemons
0.5lemon
thinly sliced in half-rounds
¼ teaspoonhot red pepper flakes
Instructions
Step 1
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Step 2
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
Step 3
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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