Garlic Herb Shrimp Pasta
Succulent shrimp tossed with al dente pasta in a light garlic and white wine sauce. Finished with fresh basil, parsley, and a squeeze of lemon for bright, authentic Italian flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic cloves, minced
- 3 tbsp extra virgin olive oil
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
Instructions
- 1
Bring salted water to boil in a large pot and cook linguine according to package directions until al dente.
- 2
While pasta cooks, heat olive oil in a large skillet over medium-high heat and sauté minced garlic for 1 minute until fragrant.
- 3
Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through, then transfer to a plate.
- 4
Deglaze the skillet with white wine, scraping up browned bits, then add cherry tomatoes and simmer for 2 minutes.
- 5
Return shrimp to the skillet and add cooked pasta with lemon juice, salt, pepper, and red pepper flakes.
- 6
Toss gently until combined, then divide between bowls and garnish generously with fresh basil and parsley.
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