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–+ servings
A close-up of bright and zesty lemon shrimp linguine pasta, garnished with fresh parsley.

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 like Pinot Grigio
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter
  • 1/4 teaspoon red pepper flakes optional
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

  1. Cook the linguine according to package directions. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the minced garlic and red pepper flakes (if using) to the same skillet and cook for about 30 seconds until fragrant.
  5. Pour in the white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
  6. Stir in the butter until melted. Add the cooked linguine, shrimp, and chopped parsley to the skillet. Toss to combine.
  7. If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
  8. Season with salt and black pepper to taste. Serve immediately.

Notes

For an extra touch of freshness, you can add a little lemon zest along with the lemon juice.

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