🍋🧄 Lemon Garlic Shrimp Linguine
Ingredients:
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12 oz (340 g) linguine pasta
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1 lb (450 g) large shrimp, peeled & deveined
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3 tbsp olive oil (divided)
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3 tbsp unsalted butter
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5 cloves garlic, minced
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1 tsp red pepper flakes (optional, for heat)
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Zest of 1 lemon
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Juice of 2 lemons (about 1/4 cup)
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1/4 cup dry white wine (or chicken broth)
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Salt & freshly ground black pepper, to taste
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1/4 cup fresh parsley, chopped
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1/2 cup grated Parmesan cheese (optional)
Instructions:
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Cook the pasta
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Boil linguine in salted water according to package instructions until al dente.
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Reserve 1/2 cup of pasta water, then drain and set aside.
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Cook the shrimp
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In a large skillet, heat 1 tbsp olive oil over medium heat.
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Season shrimp lightly with salt and pepper.
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Cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
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Make the sauce
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In the same skillet, add remaining olive oil and butter.
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Add garlic and sauté until fragrant (about 1 minute).
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Stir in red pepper flakes, lemon zest, and white wine (or broth).
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Simmer for 2 minutes until slightly reduced.
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Combine everything
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Add cooked linguine, shrimp, lemon juice, and a splash of reserved pasta water.
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Toss well to coat the pasta in the sauce.
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Season with salt, pepper, and adjust lemon juice to taste.
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Finish & serve
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Sprinkle with fresh parsley and Parmesan cheese (if using).
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Serve hot with garlic bread or a side salad.
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❓ Q&A Section
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before cooking for best texture.
Q: What can I substitute for white wine?
A: Chicken broth or vegetable broth works perfectly.
Q: Can I make it creamy?
A: Yes, add 1/4 cup heavy cream or a spoonful of cream cheese to the sauce for a creamy version.
Q: How do I prevent overcooking shrimp?
A: Cook only 1–2 minutes per side until pink and opaque. Remove immediately from heat.
Q: What other pasta can I use?
A: Spaghetti, fettuccine, or angel hair pasta all work well.