Dinner
Linguine with Lemon Alfredo Shrimp
Creamy lemon Alfredo clings to tender brown rice linguine, coating sweet shrimp and bright peas in a silky sauce fragrant with garlic and fresh zest. Each forkful tastes rich yet light, finished with a bright squeeze of lemon.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 339
- Protein
- 28g
- Carbs
- 30g
- Fat
- 14g
- Fiber
- 2g
- Sugar
- 6g
- Sodium
- 447mg
Ingredients
- 1 3/4 cup whole milk
- 5 clove garlic, peeled and smashed
- 2/3 cup finely grated Parmesan cheese
- 1 oz reduced-fat cream cheese, cut into pieces
- 1 tsp grated lemon zest
- 8 oz brown rice linguine or fettuccine pasta
- 2 tsp extra-virgin olive oil
- 12 oz medium shrimp, peeled and deveined
- 1/2 cup frozen green peas, thawed
- 2 tbsp chopped fresh flat-leaf parsley
- Lemon wedges, for serving
Instructions
- Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced to 1 1/4 cups, about 10 minutes. Remove from heat; process with an immersion blender (or a high-powered blender) until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Stir in Parmesan, cream cheese and lemon zest until smooth and melted. Cover to keep warm.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Rinse with warm water.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring often, until opaque, about 3 minutes. Add the Parmesan sauce, pasta and peas; toss to coat. Add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Divide among 4 bowls and sprinkle with parsley. Serve with lemon wedges.