Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup chicken broth (low sodium)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons butter, unsalted
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • 8 oz (225g) whole wheat pasta, such as spaghetti or linguine

Instructions:

  1. Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
  3. Add white wine (if using) to the skillet and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
  4. Stir in chicken broth and lemon juice. Bring to a simmer and cook for another 2 minutes, allowing the sauce to reduce slightly.
  5. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side, depending on the size of the shrimp.
  6. Stir in butter and parsley. Season with salt and pepper to taste.
  7. Add cooked pasta to the skillet and toss to coat in the sauce. Add a little reserved pasta water if needed to loosen the sauce.
  8. Serve immediately. Garnish with extra parsley and lemon wedges, if desired.