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A pantry staple with real character — fresh garlic and parsley are worked right into the dough, so every strand carries flavor before the sauce even hits the pot. Great on its own with olive oil, or as a flavorful base for seafood and light cream sauces.
Net weight: 10 oz (283 g) Cooking time: Approximately 14 minutes for al dente
A quick, garlicky shrimp pasta ready in under 30 minutes. Serves 3–4.
Ingredients
1 package Garlic Parsley Linguini
1 lb shrimp, peeled and deveined
3 tablespoons olive oil
3 cloves garlic, sliced
1/2 cup white wine or pasta water
Juice of 1 lemon
Red pepper flakes, to taste
Fresh parsley, chopped
Instructions
Cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink. Remove and set aside.
In the same skillet, add the garlic and red pepper flakes and cook 30 seconds, until fragrant. Add the wine or pasta water and simmer 1 minute.
Return the shrimp to the pan along with the drained pasta and lemon juice. Toss to coat, adding more pasta water if needed.
Top with fresh parsley and serve immediately.
A pantry staple with real character — fresh garlic and parsley are worked right into the dough, so every strand carries flavor before the sauce even hits the pot. Great on its own with olive oil, or as a flavorful base for seafood and light cream sauces.
Net weight: 10 oz (283 g) Cooking time: Approximately 14 minutes for al dente
A quick, garlicky shrimp pasta ready in under 30 minutes. Serves 3–4.
Ingredients
1 package Garlic Parsley Linguini
1 lb shrimp, peeled and deveined
3 tablespoons olive oil
3 cloves garlic, sliced
1/2 cup white wine or pasta water
Juice of 1 lemon
Red pepper flakes, to taste
Fresh parsley, chopped
Instructions
Cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink. Remove and set aside.
In the same skillet, add the garlic and red pepper flakes and cook 30 seconds, until fragrant. Add the wine or pasta water and simmer 1 minute.
Return the shrimp to the pan along with the drained pasta and lemon juice. Toss to coat, adding more pasta water if needed.
Top with fresh parsley and serve immediately.