A Shrimp Pasta You’ll Never Get Tired Of by Michael Ligier

Points® value
Total Time
30 min
15 min
15 min


Uncooked linguini

4 oz

Uncooked shrimp

14 large, peeled and deveined


3 clove(s), large, minced

Crushed red pepper flakes

2 tsp(s)

Olive oil

1 tbsp(s), divided

Fresh parsley

2 tbsp(s), finely chopped


¼ medium, wedged, using only 1 wedge for this recipe

Table salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste


  1. Bring a pot of salted water to boil and add linguini, then cook for 10 minutes.
  2. Pat shrimp dry and lightly salt and pepper on both sides.
  3. While the pasta is cooking, heat a pan on medium high heat with 1 1/2 tsp olive oil.
  4. Add shrimp to pan and cook for about 1 minute on each side until fully cooked.
  5. Remove shrimp from the pan, then add garlic and red pepper flakes and cook for 1 minute until the garlic slightly browns.
  6. Add the cooked linguini to the pan with the garlic and red pepper flakes, saving ¼ cup of pasta water.
  7. Add in the remaining 1 1/2 tsp olive oil and reserved pasta water and mix until fully combined.
  8. Add half of the parsley along with a squeeze of lemon and fresh ground pepper and mix again until fully combined.
  9. Plate up the dish, top with more parsley, and enjoy!
  10. Serving size: half of recipe