By Wendy
Enlighten your taste buds with this incredible Garlic Shrimp Linguine Recipe! This was seriously SO GOOD, I did not want to stop eating it.
The wonderful simplicity of the ingredients allows each element to shine through and add it’s own flavor boost. In one bite, you’ll get the taste of the lemony garlic shrimp, the peppery basil, and the slightly sweet and tangy sun dried tomatoes.
And the red pepper chili flakes turn up the heat just a tad. It was truly a mouthful of perfection. The next time I make this, I’m going to have to double it so I can have leftovers. Even my kids ate some (though they did push aside the shrimp), and my son asked for seconds!
So happy to share this amazing Weight Watchers pasta recipe with you all…it’s a MUST try.
GARLIC SHRIMP LINGUINE RECIPE
Incredibly flavorful, this easy dish is always a crowd pleaser. The simplicity of the ingredients come together to create a fantastic, savory taste. The fresh basil and sun dried tomatoes add such an incredible flavor element, it’s hard to stop eating it!
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 6 servings
Calories 278 kcal
Ingredients
- 8 oz whole wheat linguine pasta - (uncooked)
- 1 lb uncooked shrimp - (tail off)
- 4-6 garlic cloves - (minced)
- ¼ cup shallots - (chopped)
- ⅓ cup fresh basil - (finely chopped)
- 3 oz sun dried tomatoes - (NOT in oil)
- Juice from 1 lemon
- 2 tbsp light butter
- 1 tsp olive oil
- ½ tsp crushed red chili peppers
- Salt and pepper to taste
Instructions
Cook pasta according to package directions. Drain and set aside.
Heat oil in a medium sized skillet over medium high heat. Add in shallots and garlic, and sauté until fragrant.
Add in shrimp and sun dried tomatoes and sauté until shrimp is pink and entirely cooked through.
Turn heat to medium low, stir in butter, basil, lemon juice, crushed red chili peppers and salt & pepper. Cook for another 2-3 minutes.
Arrange pasta noodles onto 6 serving plates, and top each with 1/6th of the shrimp mixture (about 1/2 cup). Garnish with a pinch of fresh parsley, if desired.
Notes
The entire recipe makes 6 servings
The serving size is about 1 cup
Nutrition
Calories: 278 kcal (14%)Carbohydrates: 25.2 g (8%)Protein: 24.1 g (48%)Fat: 9.3 g (14%)Saturated Fat: 3.6 g (23%)Cholesterol: 192 mg (64%)Sodium: 362 mg (16%)Potassium: 396 mg (11%)Fiber: 3.6 g (15%)Sugar: 1.4 g (2%)Calcium: 80 mg (8%)Iron: 2 mg (11%)
Course: Dinner Recipes, Main Course Recipes
Cuisine: American Recipes, Italian Recipes
Diet: Low Fat Recipes, Low Lactose Recipes, Vegetarian Recipes
Main Ingredient: Shrimp Recipes
Tried this recipe?Let me know how it was!
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15 Comments
Brenda8 years agoReply
Does this recipe freeze well, ??
Sabina10 years agoReply
Hi there,
I really like this recipe! Will try it tomorrow. The only thing is, I got cooked shrimps at home. Are they still gonna work fine in this recipe? It is dinner surprise for my boyfriend’s birthday, so I hope it will go well. Thanks!
LaaLooshPost Author10 years agoReply
Yes, cooked shrimp will work fine.
Kelly10 years agoReply
This looks awesome- quick question: Is there a particular reason you can’t use the oil packed sundried tomatos? I usually take them out of the oil and pat them off when I use them in a pasta dish like this. Just wondering. Thanks!
LaaLooshPost Author10 years agoReply
Yes, because the oil adds more fat and calories. But that is the only reason…so if you prefer the oil packed ones, they will absolutely work just fine in this recipe.
DottieBaker10 years agoReply
I’ve been making this for years–it’s my company stand-by. I sometimes vary it by: adding in a little heavy cream (I know, no longer WW worthy); a little white wine; sauteed red or green peppers or artichoke hearts. For an elegant “one platter” dish, layer noodles, roasted broccoli, shrimp mixture and top with shaved parmesan cheese.
Janice10 years agoReply
I would love to make your Garlic Shrimp Linguine but butter is a no no for us. Is there a good substitute for the butter that I can use? Thank you.
LaaLooshPost Author10 years agoReply
You could just use olive oil in pace, though the flavor will be slightly different.
Charlotte10 years agoReply
I made this last night! So good. The ingredients are simple and fresh! Even my 3.5 year old loved it. My husband said it was “restaurant quality”! Ha! I’ll be making it again, for sure. Thanks! :)
dprender10 years agoReply
sorry, I should have said, I want to cut the lemon taste, but not the sauce.
LaaLooshPost Author10 years agoReply
You can just use less lemon juice and substitute with chicken broth instead.
dprender10 years agoReply
I absolutely loved this recipe, but my partner found it a bit too lemony. Any recommendations on how to cut the lemon taste, but keep the calories low?
Debbie10 years agoReply
Hi,
Can you please explain the shrimp portion? Is it 1lb cooked or uncooked?
Thanks so much for sharing!
LaaLooshPost Author10 years agoReply
Oh, geez…typo! Sorry for the confusion. It’s 1 lb uncooked shrimp….I just updated the correction in the post. Thanks so much for pointing that out!
Debbie10 years agoReply
Awesome! Thanks so much! Having this for dinner tonight :)
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