Shrimp Linguine with Lemon-Parsley Sauce

Serves 4 to 6
Time 30 min
Shrimp Linguine with Lemon-Parsley Sauce

This easy pasta combines succulent, quick-cooking shrimp with a wonderfully savory sauce that’s conveniently made in a food processor or blender. Anchovy adds depth of flavor to the dish, but you can replace it with an additional ½ teaspoon mustard if you prefer.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious

Ingredients

    1 cuploosely packed fresh flat-leaf parsley leaves
    3 tablespoonscapers, drained and coarsely chopped
    2 clovesgarlic, chopped
    1lemon, zest and juice of
    1anchovy fillet (optional)
    1/2 teaspoonDijon mustard
    1/4 teaspoonkosher salt
    5 tablespoonsextra-virgin olive oil, divided
    1 1/2 poundslarge shrimp, peeled and deveined
    10 ounceslinguine
    1/2 teaspooncrushed red chile flakes

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Method

Bring a large pot of salted water to a boil.


Add pasta and cook until al dente, about 11–12 minutes.


Drain, reserving ½ cup cooking water.


Meanwhile, combine parsley, capers, garlic, lemon zest and juice, anchovy (if using), mustard, chile flakes and salt in a food processor or blender.


Pulse just to chop, about 6 times; scrape down sides of the food processor bowl or blender.


With the machine running, add 3 tablespoons of the oil in a thin stream through the feeder tube. Then add 2 tablespoons water. Set sauce aside.


Heat remaining 2 tablespoons oil in a large, deep skillet over high heat.


Add shrimp and cook, stirring a few times, until just pink, about 4 minutes.


Add pasta. Lower heat to low and stir in sauce, adding reserved pasta cooking water a few tablespoons at a time to moisten as necessary.


Transfer to pasta bowls and serve immediately.

Nutritional Info

Serving Size

Calories

470

Total Fat

17g

Saturated Fat

3g

Cholesterol

220mg

Sodium

1210mg

Total Carbohydrate

46g

Dietary Fiber

3g

Total Sugars

3g

Protein

32g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.