Lemon Garlic Shrimp Linguine
4 servings10 min prep15 min cookEasy
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The Tale of Lemon Garlic Shrimp Linguine
Story updated
Seafood pastas brightened with lemon and garlic are a staple of Italy's coastal regions, where fishermen's families built meals around the day's catch and simple pantry aromatics. This dish continues that long Mediterranean tradition of letting fresh seafood shine with minimal, acid-forward seasoning.
Ingredients
Scale:· 4 servings
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- Grated Parmesan cheese, for serving (optional)
Instructions
- 1Cook the linguine in salted boiling water until al dente, about 9 to 10 minutes, reserving 1/2 cup pasta water before draining.
- 2While the pasta cooks, season the shrimp with salt and pepper, then sear in 2 tablespoons of olive oil in a large skillet over medium-high heat for 1 to 2 minutes per side until pink; remove and set aside.
- 3Add the remaining oil to the skillet along with the garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- 4Pour in the white wine or broth and lemon juice, scraping up any browned bits, and simmer for 2 to 3 minutes to reduce slightly.
- 5Stir in the butter and lemon zest until the sauce is glossy, then return the shrimp to the skillet along with the drained linguine, tossing well and adding reserved pasta water as needed.
- 6Sprinkle with parsley and serve immediately, with grated Parmesan on the side if desired.
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