SPAGHETTI AI GAMBERETTI E LIME

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner, while tofu is plant-based and budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon

Chicken broth adds flavor without alcohol; water with lemon is a budget-friendly substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine is often less expensive.

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

Drain pasta and reserve some cooking water.

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

Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.

Increase heat to medium-high; add shrimp and cook until pink and opaque, about 2-3 minutes per side.

Pour in white wine and lemon juice; simmer for 2 minutes to reduce slightly.

Stir in butter and lemon zest until melted and combined.

Add cooked linguine to the skillet, tossing to coat in the sauce.

If needed, add reserved pasta water to loosen the sauce.

Season with salt and black pepper to taste.

Garnish with chopped parsley and grated parmesan before serving.

Cooking Techniques

Spice Level:

Allergens