Lemon Shrimp Linguine

This recipe pushes all the right flavor buttonslemon, garlic, herbs, and buttery shrimp with just a hint of heat. It comes together very quickly and is on the table in no time. This refreshing shrimp pasta is perfect for a date night in or for sharing with guests over a bottle of wine and some crusty garlic bread.

Plated Lemon Shrimp Linguine

Lemon Shrimp Linguine
Serves 2

Ingredients:

  • 9 ounces linguine
  • 2 tablespoons olive oil
  • ½ cup diced onion
  • 4 garlic cloves, minced
  • 4 tablespoons butter
  • 1 pound uncooked medium shrimp, peeled, devained, and rinsed (If you don’t have fresh then frozen is also totally fine. Just be sure it’s thawed before adding.)
  • 1 cup Italian parsley, roughly chopped
  • 3 lemons, zested and juiced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 1 cup freshly grated Parmesan cheese

Directions:

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain pasta, reserving 1 cup of liquid.

In a skillet over medium-high heat, sauté onion and garlic in olive oil for several minutes, until softened. Add butter and ¾ cups of parsley and heat until  butter is melted.

Garlic, onion, parsley

Add shrimp and sauté for 3-5 minutes or until shrimp is cooked.

Shrimp

Add cooked pasta and pasta water and toss.

Add water

Add lemon juice and zest, salt, pepper, red pepper flakes, and ¾ cups of Parmesan cheese and toss until well incorporated.

Lemon Zest

Lemon Zest and juice

Serve onto two large plates and garnish with remaining parsley and Parmesan.

Plated Lemon Shrimp Linguine

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