Low Sodium Shrimp Scampi over Linguine

Total time35 min

Prep time15 min

Cook time20 min

Garlicky, buttery shrimp take center stage here, seared quick in a hot skillet until just pink and tender before joining a glossy pan sauce built from white wine, chicken broth, and a generous hit of fresh lemon juice and zest. That sauce reduces down and clings to every strand of linguine, finished with a scatter of fresh parsley for a bright, herby lift. The shrimp cook fast and stay juicy, and swirling in a bit of the reserved starchy pasta water is what gives the whole dish that restaurant-style sheen instead of a puddle at the bottom of the pan. It's a fast, elegant weeknight pasta that leans on citrus, wine, and garlic for its flavor rather than a shaker at the table, which makes it a genuinely solid choice if you're watching your sodium intake. Serve it straight from the skillet with extra lemon wedges on the side and you've got a dinner that tastes far more indulgent than the effort it actually takes.

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Ingredients

4 servings

12 oz linguine
Barilla Linguine Pasta - 16 Oz De Cecco Pasta No. 7 Linguine Box - 1 Lb Raos Pasta Linguine - 16 Oz Barilla Al Bronzo Linguine Pasta - 14.1 Oz Rummo Linguine 13 - 16 Oz
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1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt, plus more for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes
4 tbsp unsalted butter, divided
2 tbsp olive oil
6 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
¼ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
¼ cup fresh parsley, roughly chopped

For serving

¼ cup grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges, for serving (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta in a colander.
2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt, black pepper, and red pepper flakes.

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