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Lemon Shrimp Linguine

Easy Lemon Shrimp Linguine That Bursts with Bold, Zesty Flavor

This Lemon Shrimp Linguine features zesty lemon, succulent shrimp, and tender linguine for a refreshing meal that's quick and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta and Shrimp
  • 8 oz Linguine choose a good-quality brand for that perfect al dente bite
  • 1 lb Large shrimp peeled and deveined, fresh or thawed frozen works great
  • 1 teaspoon Salt to season the pasta water and enhance shrimp flavor
For the Sauce
  • 2 tablespoons Unsalted butter adds a rich, silky texture to the sauce
  • 2 cloves Garlic cloves minced fresh garlic brings that irresistible aroma
  • 3 tablespoons Lemon juice freshly squeezed is key to unlock the bright, zesty flair
  • 1 teaspoon Lemon zest intensifies the citrus punch without extra liquid
  • ¼ cup White wine a splash for depth and a subtle fruity note, optional but recommended
  • ¼ teaspoon Red pepper flakes just a pinch to add a gentle kick that wakes up the palate
  • 2 tablespoons Fresh parsley chopped for garnish and a fresh herbal finish
For Serving
  • ¼ cup Grated Parmesan cheese sprinkle generously for creamy, savory layering

Equipment

  • large pot
  • Skillet
  • Colander

Method
 

How to Make Lemon Shrimp Linguine
  1. In a large pot of salted water, cook linguine until al dente (about 9 minutes). Drain, reserving ½ cup pasta water for later.
  2. While pasta cooks, pat shrimp dry, then toss with salt and red pepper flakes for a light kick and even coating.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter, swirling until it foams and then turns clear, about 1 minute.
  4. Add minced garlic and gently stir, cooking until fragrant and just turning pale golden, about 30 seconds.
  5. Pour in white wine (or chicken broth) and freshly squeezed lemon juice, stirring to combine, then simmer for about 2 minutes until slightly reduced, finishing with lemon zest.
  6. Add the cooked shrimp and drained linguine to the pan, tossing gently to coat; if sauce seems too thick, splash in reserved pasta water until silky smooth.
  7. Remove from heat and immediately sprinkle chopped parsley and grated Parmesan, stirring lightly to meld flavors.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 56gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 7IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. Reheat gently on the stove with reserved pasta water.

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