Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Print Recipe
No ratings yet
Shrimp Linguine
Shrimp Linguine Recipe with White Wine, Butter, Garlic, Parsley, Pine Nuts, and Parmesan Cheese!
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course:
Main Course
Cuisine:
Italian
Keyword:
shrimp, linguine, pasta, butter, recipe, garlic, wine, easy
Servings:
6
Servings
Calories:
653
kcal
Author:
Lisa Johnson
Ingredients
1
pound
linguine
(cooked)
½
cup
unsalted butter
1
large
shallot
(diced)
4
large cloves
garlic
(finely minced or pressed)
¼
teaspoon
chili powder
(add more if you like more heat)
1
cup
white wine
1
pound
large shrimp
(26 - 31 count, peeled and deveined)
2
Tablespoons
olive oil
⅓
cup
pine nuts
(toasted)
2
Tablespoons
lemon juice
sea salt and black pepper
(to taste)
½
cup
Parmesan
(finely grated or shaved)
½
cup
chopped, fresh Italian parsley
2
Tablespoons
chopped green onions
( just the green parts)
Instructions
Boil water and cook pasta as instructed on the box. Drain and set aside when cooked.
In a large skillet, melt the butter over medium heat. Saute the shallot and garlic until soft and aromatic.
Add the chili powder and wine, cook for 5 additional minutes stirring occasionally.
Add the shrimp and cook for 4 - 5 minutes until until the shrimp turn pink in color. Do not overcook the shrimp or they will dry out and become chewy.
Remove shrimp from the pan and place in a bowl. Set aside.
Add the cooked, drained pasta to the skillet. Mix with the butter/wine sauce and add olive oil, salt and pepper.
Return the shrimp to the pan and add the lime juice and toasted pine nuts. Mix well with tongs.
Serve shrimp and linguine garnished with grated Parmesan, green onions, and Italian parsley.
Nutrition
Calories:
653
kcal
|
Carbohydrates:
59
g
|
Protein:
29
g
|
Fat:
29
g
|
Saturated Fat:
12
g
|
Cholesterol:
236
mg
|
Sodium:
734
mg
|
Potassium:
337
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1005
IU
|
Vitamin C:
12.3
mg
|
Calcium:
239
mg
|
Iron:
3.5
mg