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–+ servings
A close-up of a bowl of lemon shrimp linguine pasta, topped with fresh parsley and sprinkled with Parmesan cheese.

Lemon Shrimp Linguine

A bright and flavorful pasta dish perfect for summer evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound linguine
For the Shrimp and Sauce
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons butter
  • 1/4 cup fresh parsley chopped
  • 1/4 teaspoon red pepper flakes optional
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

  1. Cook linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
  3. Add minced garlic to the same skillet and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
  4. Pour in the white wine (or broth) and lemon juice. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
  5. Stir in the butter until melted. Add the cooked linguine, shrimp, chopped parsley, and red pepper flakes (if using) to the skillet. Toss to combine.
  6. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Season with salt and black pepper to taste.
  7. Serve immediately.

Notes

For an extra touch of freshness, you can add a little lemon zest to the sauce.

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