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Linguine ai Gamberi al Limone

Light Italian pasta with succulent shrimp sautéed in olive oil, garlic, white wine, and fresh lemon zest, finished with parsley and a hint of chili heat. No cream—just a glossy, aromatic sauce that coats each strand of linguine.

  • high-protein
  • italian
  • pescatarian
  • gluten-free-option
Linguine ai Gamberi al Limone
kcal572
Protein44g
Carbs67g
Fat11g

Ingredients

  • Linguine75 g
  • Large shrimp (peeled, deveined)160 g
  • Extra-virgin olive oil10 ml
  • Garlic cloves3 piece
  • Dry white wine60 ml
  • Lemon1 piece
  • Fresh flat-leaf parsley12 g
  • Red chili flakes0.25 tsp
  • Sea salt3 g
  • Black pepper0.5 tsp

Instructions

  1. 1Bring a large pot of salted water to a boil.
  2. 2Pat shrimp dry with paper towels and season with salt and pepper.
  3. 3Mince 3 garlic cloves finely.
  4. 4Zest the lemon and set aside; halve the lemon for juice.
  5. 5Chop fresh parsley coarsely.
  6. 6Measure out white wine and have it ready near the stove.
  7. 7Add linguine to boiling water and cook until al dente (about 9–11 minutes); reserve 1 cup pasta water before draining.
  8. 8While pasta cooks, heat olive oil in a large skillet over medium-high heat.
  9. 9Add minced garlic and chili flakes; sauté for 30 seconds until fragrant.
  10. 10Add shrimp to the skillet and cook for 1–1.5 minutes per side until just pink.
  11. 11Pour white wine into the skillet, scraping up any browned bits; simmer for 1 minute.
  12. 12Squeeze juice from half the lemon into the skillet and stir.
  13. 13Add drained linguine directly to the skillet with the shrimp and sauce.
  14. 14Toss gently, adding pasta water a few tablespoons at a time until the sauce is glossy and coats the pasta lightly.
  15. 15Remove from heat, stir in lemon zest and most of the parsley.
  16. 16Plate immediately and garnish with remaining parsley and a crack of black pepper.
Linguine ai Gamberi al Limone · DineCraft