Lemon Butter Linguine with Shrimp

Name: Lemon Butter Linguine with Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 200 g linguine; 300 g shrimp, peeled and deveined; 2 tbsp unsalted butter (30 g); 2 tbsp olive oil (30 ml); 3 garlic cloves, minced (about 15 g); 1 lemon, zested and juiced; 60 ml dry white wine or pasta water (¼ cup); 150 g cherry tomatoes, halved (about 1 cup); 60 g baby spinach (2 large handfuls); ¼ tsp fine sea salt; ¼ tsp black pepper; 1 pinch flaky sea salt, to finish; 15 g fresh flat-leaf parsley, roughly chopped (small handful); ¼ tsp chili flakes (optional)

charger Pre-Run

Night before or 3 hours before your run

The night-before meal that won't let you down. Light enough to digest well, high enough in carbs to top up glycogen, with shrimp for a clean protein hit. Simple, fast, and nothing your stomach hasn't seen before.

skilletPrep 10 min · Cook 15 min

restaurant2 servings

bolt

Carbs

~82g

exercise

Proteins

~40g

Ingredients

Pasta

200 g linguine

Shrimp

300 g shrimp, peeled and deveined

Sauce

2 tbsp unsalted butter (30 g)

2 tbsp olive oil (30 ml)

3 garlic cloves, minced (about 15 g)

1 lemon, zested and juiced

60 ml dry white wine or pasta water (¼ cup)

Vegetables

150 g cherry tomatoes, halved (about 1 cup)

60 g baby spinach (2 large handfuls)

Seasoning & To Serve

¼ tsp fine sea salt

¼ tsp black pepper

1 pinch flaky sea salt, to finish

15 g fresh flat-leaf parsley, roughly chopped (small handful)

¼ tsp chili flakes (optional)

Notes

Stick to what you know — don't try a new sauce or unfamiliar ingredient the night before a race. This recipe is deliberately simple for that reason. Skip the wine if you prefer, just use extra pasta water instead. For marathon carb loading, bump to 250–300 g of pasta per person and go easy on the protein portion. The chili flakes are optional — skip them the night before a race if your stomach is sensitive.

Instructions

Bring a large pot of well-salted water to a boil. Cook the linguine until just al dente — about 1–2 minutes less than the package says. Reserve 120 ml (½ cup) of pasta water before draining.

200 g linguine

Shrimp

While pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.

300 g shrimp, peeled and deveined

2 tbsp olive oil (30 ml)

¼ tsp fine sea salt

¼ tsp black pepper

Tomatoes

In the same pan over medium heat, add the cherry tomatoes and cook for 2–3 minutes until they start to blister and release their juices.

150 g cherry tomatoes, halved (about 1 cup)

Sauce

Add the butter and garlic to the pan. Cook for 1 minute until fragrant. Add the white wine or pasta water and let it reduce for 1 minute. Add the lemon zest and juice.

2 tbsp unsalted butter (30 g)

3 garlic cloves, minced (about 15 g)

60 ml dry white wine or pasta water (¼ cup)

1 lemon, zested and juiced

Combine

Add the drained linguine to the pan and toss to coat, adding a splash of reserved pasta water to loosen the sauce. Add the baby spinach and toss until just wilted, about 30 seconds. Return the shrimp to the pan and toss everything together.

60 g baby spinach (2 large handfuls)

Serve

Plate immediately, scattered with fresh parsley and chili flakes if using. Finish with a pinch of flaky sea salt over the top. Eat it while it's hot.

15 g fresh flat-leaf parsley, roughly chopped (small handful)

1 pinch flaky sea salt, to finish

¼ tsp chili flakes (optional)

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Lemon Butter Linguine with Shrimp

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