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–+ servings
Close-up of a plate of lemon shrimp linguine pasta, featuring plump shrimp and 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
  • 1/4 cup fresh lemon juice
  • 1/4 cup unsalted 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 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 to the same skillet and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
  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 and red pepper flakes (if using) until the butter is melted and the sauce is slightly thickened.
  7. Return the cooked shrimp to the skillet. Add the drained linguine and chopped parsley. Toss to combine.
  8. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  9. Season with salt and black pepper to taste. Serve immediately.

Notes

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

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