Lemony Shrimp Linguine

Lemony Shrimp Linguine
Prep 15 mins Cook 13 mins


  • 1 box (12 oz) whole wheat linguine
  • 1/4 cup olive oil
  • 1/3 cup fresh lemon juice, plus 1 tbsp lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds peeled and deveined shrimp
  • 1 bulb fennel, cored, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 3 garlic cloves, sliced
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup cup fresh parsley, chopped

Make It

1. Bring a pot of lightly salted water to a boil. Add linguine and cook 9 minutes or until al dente.

2. Meanwhile, in a small bowl, whisk 2 tbsp of the olive oil with the lemon juice, zest, salt and pepper. Set aside.

3. Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add shrimp. Saute 1 minute; flip and saute 1 to 2 more minutes, until just cooked. Remove to a plate. Add remaining 1 tbsp olive oil to skillet; stir in fennel and onion. Cook 7 minutes, until softened. Stir in garlic; cook 1 minute. Stir in reserved olive oil/lemon mixture. Bring to a simmer and cook 1 minute.

4. Remove cooked pasta from pot with tongs and add to skillet, along with 1 cup of the pasta water, the cooked shrimp and olives. Bring to a simmer and cook 1 minute. Stir in parsley. Serve immediately.

Nutrition Facts

Amount Per Serving: cal. (kcal): 402, Fat, total (g): 14, chol. (mg): 168, sat. fat (g): 2, carb. (g): 49, fiber (g): 9, pro. (g): 27, sodium (mg): 582, Percent Daily Values are based on a 2,000 calorie diet.