Recipe Details
Ingredients
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1pounduncooked linguine
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1tablespoonbutter
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3tablespoonswhite wine
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3clovesgarlic, minced
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2teaspoonsgrated Parmesan cheese, plus more for serving
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1teaspoonchopped fresh parsley, plus more for garnish
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salt and pepper to taste
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1poundmedium shrimp, peeled and deveined
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
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Melt butter in a medium saucepan over medium-low heat. Add wine, garlic, Parmesan cheese, and parsley. Season with salt and pepper. Simmer, stirring frequently, over low heat for 3 to 5 minutes.
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Increase heat to medium-high and add shrimp to the saucepan; cook until shrimp begins to turn pink, 3 to 4 minutes. Do not overcook.
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Divide pasta into 8 bowls. Spoon shrimp with sauce on top. Garnish with Parmesan cheese and parsley.
Editor’s Note:
If you saw this recipe in the “Vegetable Insurgency” article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 5 ounces of baby spinach to it. If you want to add spinach to this dish, add it after you start cooking the shrimp. Then remove the pan from the heat, so the spinach wilts and the shrimp don’t overcook.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories287 | |
% Daily Value * | |
Total Fat 5g |
6% |
Saturated Fat 2g |
9% |
Cholesterol 77mg |
26% |
Sodium 126mg |
5% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 2g |
7% |
Total Sugars 2g |
|
Protein 18g |
35% |
Vitamin C 2mg |
2% |
Calcium 46mg |
4% |
Iron 3mg |
16% |
Potassium 206mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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