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–+ servings
A close-up of a bowl 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
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound linguine
  • 1 tablespoon salt for pasta water
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 optional
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons butter
  • 1/4 cup fresh parsley chopped
  • 1/4 teaspoon red pepper flakes optional
  • to taste salt and black pepper

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

  1. Cook linguine in a large pot of boiling salted water according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
  3. Pour white wine (if using) into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute. Add chicken broth and lemon juice, and bring to a simmer.
  4. Stir in the butter until melted. Add the cooked linguine, shrimp, chopped parsley, and red pepper flakes (if using) to the skillet. Toss to combine, adding a little reserved pasta water if needed to create a light sauce.
  5. Season with salt and black pepper to taste. Let rest for 10 minutes before serving.

Notes

Serve immediately. Garnish with extra parsley and a lemon wedge if desired.

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