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A classic Italian-American pasta dish featuring tender shrimp in a rich garlic, butter, and white wine sauce, tossed with linguine. This elegant dinner is ready in under 30 minutes, making it perfect for any night of the week.
Cook the pasta. Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt, then add the linguine. Cook according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Sauté the aromatics. While the pasta is cooking, heat the olive oil and 4 tablespoons of the butter in a large skillet or pan over medium heat. Once the butter is melted and foaming, add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 60 seconds until fragrant. Do not let the garlic brown.
Cook the shrimp. Add the shrimp to the skillet in a single layer. Season with 1 teaspoon of salt and the black pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque. Use tongs to remove the shrimp from the skillet and set them aside on a plate to prevent overcooking.
Deglaze and create the sauce. Pour the white wine and fresh lemon juice into the hot skillet. Increase the heat to medium-high and bring to a simmer, scraping up any flavorful browned bits from the bottom of the pan with a wooden spoon. Let the sauce reduce by about half, which should take 2-3 minutes.
Combine and finish. Reduce the heat to low. Add the drained linguine, the cooked shrimp, the remaining 4 tablespoons of butter, and the chopped fresh parsley to the skillet. Toss continuously until the butter has melted and created a silky sauce that coats the pasta. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
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A classic Italian-American pasta dish featuring tender shrimp in a rich garlic, butter, and white wine sauce, tossed with linguine. This elegant dinner is ready in under 30 minutes, making it perfect for any night of the week.
This italian_american recipe takes 25 minutes to prepare and yields 4 servings. At 948.67 calories per serving with 52.75g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Serve. Taste and adjust seasoning with more salt or pepper if needed. Divide the pasta among four bowls. Garnish with fresh lemon zest and extra parsley. Serve immediately with freshly grated Parmesan cheese on the side.
Toss in 1 cup of cherry tomatoes (halved), a few handfuls of fresh spinach, or some blanched asparagus spears during the last minute of cooking the sauce for added color and nutrients.
For a richer, creamier sauce, stir in 1/4 to 1/3 cup of heavy cream along with the final portion of butter.
This sauce works beautifully with other proteins. Try it with seared scallops, chicken breast tenders, or even chickpeas for a vegetarian option.
Experiment with other fresh herbs. A tablespoon of chopped fresh tarragon or chives can add a different and delicious flavor dimension.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
The use of olive oil contributes monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Garlic contains compounds like allicin, which have been studied for their potential immune-boosting and anti-inflammatory properties.
A serving of this Shrimp Scampi with Linguine contains approximately 850-950 calories, primarily from the pasta, butter, and olive oil. The exact number can vary based on specific ingredients and portion sizes.
Shrimp Scampi can be part of a balanced diet. Shrimp is a great source of lean protein, and olive oil provides healthy monounsaturated fats. However, it is high in calories and saturated fat due to the large amount of butter. To make it healthier, you can reduce the butter, use whole wheat pasta, and add more vegetables.
Yes, you can. For a non-alcoholic version, substitute the 1/2 cup of white wine with an equal amount of chicken broth, vegetable broth, or even reserved pasta water. Add an extra squeeze of lemon juice at the end to mimic the acidity of the wine.
Large or jumbo shrimp (16-20 or 21-25 count per pound) are ideal for this dish as they remain juicy and have a satisfying bite. Fresh or frozen (and thawed) shrimp work well. Ensure they are peeled and deveined for the best texture.
Absolutely. Simply substitute the linguine with your favorite gluten-free pasta. Cook the gluten-free pasta according to its package directions, and remember to reserve some of its starchy water for the sauce.