The Best Tuscan Shrimp Linguine with Balsamic Brussels Recipe. Quick and Easy

white wine

🥗Healthier: vegetable broth

💰Cheaper: water + vinegar

Vegetable broth maintains flavor while reducing alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is cost-effective and protein-rich.

linguine

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Whole wheat pasta adds fiber; spaghetti is often cheaper.

Cook linguine in a large pot of salted boiling water until al dente, about 8-10 minutes.

Drain linguine, reserving 1 cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add chopped onion and cook until translucent, about 3-4 minutes.

Pour in white wine and lemon juice, simmer for 2-3 minutes.

Add shrimp, red pepper flakes, salt, and black pepper; cook until shrimp are pink and opaque, about 3-4 minutes.

Stir in cherry tomatoes and cook until softened, about 2 minutes.

Add drained linguine to the skillet, tossing to combine with the sauce.

If the mixture seems dry, add reserved pasta water a little at a time.

Finish with butter and chopped parsley, stirring until melted and combined.

Serve immediately, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens