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
- 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
- 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.
Does this recipe freeze well, ??
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!
Yes, cooked shrimp will work fine.
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!
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.
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.
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.
You could just use olive oil in pace, though the flavor will be slightly different.
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! :)
sorry, I should have said, I want to cut the lemon taste, but not the sauce.
You can just use less lemon juice and substitute with chicken broth instead.
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?
Can you please explain the shrimp portion? Is it 1lb cooked or uncooked?
Thanks so much for sharing!
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!
Awesome! Thanks so much! Having this for dinner tonight :)