Basil-Lemon Shrimp Linguine

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 315.8
  • Total Fat: 6.3 g
  • Cholesterol: 172.5 mg
  • Sodium: 450.7 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 29.2 g

View full nutritional breakdown of Basil-Lemon Shrimp Linguine calories by ingredient


Makes 4 (2 cup) servings Makes 4 (2 cup) servings
Number of Servings: 4


    1 pound fresh or frozen large shrimp in shells or 12 oz. fresh or frozen scallops
    6 ounces dried linguine (configured with whole wheat linguine)
    1/4 tsp. salt (for step 2)
    8 ounces fresh asparagus spears, trimmed and cut diagonally into 2 in. pices
    Nonstick cooking spray
    2 cloves garlic, minced
    1 cup thin yellow, red and/or green sweet pepper strips
    1/4 cup snipped fresh basil or 1 Tbsp. dried basil crushed
    1 tsp. finely shredded lemon peel
    1/4 tsp salt (for step 3)
    1/4 tsp ground black pepper
    1/4 cup sliced green onions
    2 Tbsp. lemon juice
    1 Tbsp. olive oil
    Lemond wedges (optional)


1. Thaw seafood, if frozen. Peel shrimp: devein, leaving the tail intact. Halve large scallops. Rinse well.

2. Cook pasta according to package directions, except use 1/4 tsp. salt and add asparagus the last 3 min.; drain.

3. Lighly coat a large nonstick skillet with spray. Heat over medium heat. Add garlic; stir 15 seconds. Add pepper strips; cook and stir 2 min. or until crisp-tender. Add shrimp, dried basil, lemon peel, 1/4 tsp. salt and black pepper. Cook and stir for 3 min. or until shrimp turns pink. Add cooked shrimp, green onions, lemon juice and oil; toss to coat. If desired serve with lemon.

Number of Servings: 4

Recipe submitted by SparkPeople user SKINNYSOON13.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    Another great recipe. I hope it reheats well for leftovers. - 5/16/11

  • no profile photo

    Very Good
    Great flavor and nice combo of tastes . I baked my asparagus at 400 for 20 minutes to give it a nutty taste and crisp crunch; then added it to the pasta at the end. I think it adds more texture and flavor that way. You could also use snow peas or beans in this recipe. - 2/5/13

  • no profile photo

    Flavor was magnificent! For my preference, I would double the shrimp and cut the pasta to 4 oz and the asparagus to 6 oz and peppers to 1/2 cup---which I will do next time. But then again, I am not a big pasta eater. - 8/19/11

  • no profile photo

    Excellent! - 5/8/11