Name: Lemon Garlic Shrimp Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-inspired cuisine
Ingredients: 340 g linguine; 450 g shrimp (peeled, deveined, tails on or off); 4 pcs garlic (cloves, minced); 2 pcs lemon (1 juiced, 1 sliced for garnish); 0.5 cup white wine (dry white wine like Pinot Grigio or Sauvignon Blanc); 4 tbsp butter (unsalted); 2 tbsp olive oil (extra virgin); 0.25 cup parsley (fresh, chopped); 0.5 tsp red pepper flakes (or more, to taste); salt (to taste); black pepper (freshly ground, to taste)

A beautifully plated bowl of lemon garlic shrimp linguine, tossed with juicy shrimp and fresh parsley, rests on a rustic wooden table.

This Lemon Garlic Shrimp Linguine is a bright and flavorful pasta dish that comes together quickly, making it perfect for a weeknight meal. Tender linguine noodles are coated in a zesty sauce infused with aromatic garlic, tangy lemon, and a splash of white wine. Succulent, perfectly cooked shrimp are then tossed in, bringing a delightful brininess to every bite. Fresh parsley and a hint of red pepper flakes add vibrant color and a gentle warmth, enhancing the overall experience. It’s a dish that feels elegant yet remains incredibly approachable, showcasing how simple, fresh ingredients can create a truly satisfying and impressive meal. The harmonious balance of flavors and textures makes this a standout addition to any pasta lover's repertoire.

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min
Servings: 4

Instructions

Preparation

1Bring a large pot of salted water to a rolling boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
2While the pasta cooks, pat the shrimp dry with paper towels. Season with salt and pepper.
3Mince the garlic, juice one lemon, and chop the fresh parsley.

Cooking the Shrimp and Sauce

1In a large skillet or pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat.
2Add the seasoned shrimp to the hot pan in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
3Reduce the heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same pan. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
4Pour 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 pan, until the sauce slightly reduces.
5Add about half a cup of the reserved pasta water to the sauce and stir. Season with salt and pepper to taste.

Finishing the Dish

1Add the drained linguine directly into the pan with the sauce. Toss well to coat the pasta evenly.
2Return the cooked shrimp to the pan and gently toss with the pasta and sauce. If the sauce seems too thick, add a little more reserved pasta water, one tablespoon at a time, until desired consistency is reached.
3Stir in the fresh chopped parsley. Serve immediately, garnished with fresh lemon slices, if desired.

Instructions

Preparation

1Bring a large pot of salted water to a rolling boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
2While the pasta cooks, pat the shrimp dry with paper towels. Season with salt and pepper.
3Mince the garlic, juice one lemon, and chop the fresh parsley.

Cooking the Shrimp and Sauce

1In a large skillet or pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat.
2Add the seasoned shrimp to the hot pan in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
3Reduce the heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same pan. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
4Pour 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 pan, until the sauce slightly reduces.
5Add about half a cup of the reserved pasta water to the sauce and stir. Season with salt and pepper to taste.

Finishing the Dish

1Add the drained linguine directly into the pan with the sauce. Toss well to coat the pasta evenly.
2Return the cooked shrimp to the pan and gently toss with the pasta and sauce. If the sauce seems too thick, add a little more reserved pasta water, one tablespoon at a time, until desired consistency is reached.
3Stir in the fresh chopped parsley. Serve immediately, garnished with fresh lemon slices, if desired.

Nutrition Information

Calories: 551 kcal
Protein: 28 g
Fat: 19 g
Carbs: 65 g

Nutrient	Per serving
Calories	551 kcal
Protein	28 g
Fat	19 g
Carbs	65 g

Tips

Always reserve some pasta water. Its starchiness helps bind the sauce to the pasta, creating a richer and more cohesive dish.