Lemon-Pepper Shrimp Linguini

Lemon-Pepper Shrimp Linguini


  • 1 tablespoon olive oil
  • 3 cups medium shrimp, peeled and deveined (about 1 1/2 pounds)
  • 3/4 teaspoon salt, divided
  • 3 garlic cloves, minced
  • 1 cup fumè blanc or other dry white wine
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons coarsely ground black pepper
  • 2 tablespoons chilled butter, cut into small pieces
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons pine nuts, toasted


Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sprinkle with 1/2 teaspoon salt, and sauté 4 minutes. Stir in garlic; cook 45 seconds. Remove shrimp with a slotted spoon; set aside. Add the remaining 1/4 teaspoon salt, wine, broth, lemon rind, lemon juice, and pepper. Bring to a boil; cook until reduced to 1 1/2 cups (about 8 minutes). Stir in shrimp and butter; cook over high heat 2 minutes or until shrimp is done. Stir in pasta and parsley; cook until thoroughly heated. Sprinkle with pine nuts.

  • Yield: serves 4 (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 492
Caloriesfromfat per serving: 26%
Fat per serving: 13.8g
Saturated fat per serving: 4.9g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2.3g
Protein per serving: 43g
Carbohydrate per serving: 44g
Fiber per serving: 2.9g
Cholesterol per serving: 274mg
Iron per serving: 6.8mg
Sodium per serving: 898mg
Calcium per serving: 116mg