Ingredients
12 oz linguine (cut in halves)
1 medium lemon (juice and zest)
3 tbsp extra-virgin olive oil
2 cloves garlic (minced)
1 tsp dried dill
1 lb large shrimp (peeled and deveined)
1 pint cherry tomatoes (halved)
Salt (to taste)
Black pepper (to taste)
1/2 tsp red pepper flakes
Instructions
Bring a large pot of salted water to a boil
Cook linguine halves for 2 minutes (undercook slightly)
Heat olive oil in a large skillet over medium heat
Sauté garlic until fragrant (1 minute)
Add shrimp and sauté for 3-4 minutes until opaque
Stir in lemon juice, dill, red pepper flakes, and cherry tomatoes
Simmer 2 minutes to thicken sauce
Combine cooked pasta into the skillet
Toss until pasta is glossy and coated
Season with salt and pepper
Notes
Dried dill can be substituted with 1/2 cup fresh dill
Use zucchini noodles for a low-carb alternative
Add spinach or arugula for extra greens
Store leftovers refrigerated for up to 2 days
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Gluten-Free (with certified gluten-free pasta)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg