The flavors of this dish act as if you have been cooking this dish for a long time, it’s that flavorful. Don’t let anyone know this dinner is quick and easy to prepare, thanks to shrimp being a quick meat to cook.
Ingredients
- ~2.5 lbs large shrimp, peeled and deveined
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 6 garlic cloves, minced
- ½ cup dry white wine
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
- Fresh flat-leaf parsley, chopped
- Salt to taste
- 1 × 12oz box whole wheat linguine
- Freshly grated Parmesan, for serving
Preparation
- Pat shrimp dry.
- Cook linguine per package directions, drain, reserve a splash of pasta water.
- In a large pan, heat butter + EVOO over medium-high. Add garlic and stir 30 seconds. Add shrimp in a single layer — 2 minutes per side. Deglaze with white wine, cook down 2 minutes.
- Add lemon juice, chili flakes, parsley, and salt.
- Toss the linguine into the pan with a splash of pasta water and coat everything.
- Grate Parmesan to serve.
Notes
Portions: Him & Son: 1 WW pita + 5 oz ginger-scallion rotisserie chicken + cucumber + romaine + generous alfalfa sprouts (~620 cal) | Her: 1 WW pita + 3 oz ginger-scallion rotisserie chicken + thin cucumber slices + romaine + alfalfa sprouts (~420 cal)
