Hello, lovely readers! Al here, back in the kitchen and ready to share another delightful recipe with you all. Today, we’re diving into a zesty, mouth-watering dish that’s perfect for any occasion—Zesty Lemon-Garlic Shrimp Linguine with Fresh Herbs. This one is a real showstopper and incredibly simple to whip up, making it perfect for a special dinner or even just a midweek treat.
I’ve always had a soft spot for pasta, and it’s a staple in our household. While there’s a lot to love about creamy fettuccine and hearty spaghetti bolognese, sometimes you crave something with a bit of zing and a lot of flavor. That’s where this lemon-garlic shrimp linguine comes in. The combination of plump, juicy shrimp with a garlicky, lemony sauce and fresh herbs is simply irresistible.
Cooking this dish doesn’t require fancy techniques or hard-to-find ingredients—most of what you’ll need is probably already in your pantry or easily picked up at your local grocery store. We’re talking about a few cloves of garlic, some fresh parsley, a splash of dry white wine (don’t worry, you can siphon off a glass for yourself while you cook), and of course, a good squeeze of lemon juice.
Let’s get into the nitty-gritty. Here’s what you’ll need:
### Ingredients:
– 200g linguine
– 300g large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 1 lemon, zested and juiced
– 2 tbsp olive oil
– 1 tbsp unsalted butter
– 1/4 tsp red pepper flakes
– 1/2 cup dry white wine
– 1/4 cup fresh parsley, chopped
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
### Method:
1. **Cook the pasta:** Cook the linguine in a large pot of salted boiling water according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. **Prepare the sauce:** In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and the oil is shimmering.
3. **Sauté the garlic:** Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
4. **Cook the shrimp:** Add the shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
5. **Add the liquids:** Pour in the white wine and lemon juice. Simmer for 2-3 minutes until the liquid reduces slightly.
6. **Combine with pasta:** Add the cooked linguine to the skillet. Toss to combine with the shrimp and sauce, ensuring the pasta is well coated.
7. **Finish with fresh ingredients:** Stir in the lemon zest and chopped parsley. Season with salt and black pepper to taste.
8. **Serve and enjoy:** Remove from heat and sprinkle with grated Parmesan cheese. Serve immediately.
What I love about this dish is how the flavors come together so beautifully. The lemon juice and zest add a bright, tangy note that balances perfectly with the rich, garlicky goodness of the sauce. The red pepper flakes give just a hint of heat, and the parsley adds a fresh, herbal touch.
This dish is excellent on its own, but if you’re feeling indulgent, you might want to pair it with a crisp green salad or some crusty garlic bread to soak up that delicious sauce.
Cooking is all about enjoying the process and sharing the results with loved ones. This dish embodies that philosophy—it’s comforting, flavorful, and guaranteed to bring a smile to your face. I hope you enjoy making and eating this Zesty Lemon-Garlic Shrimp Linguine as much as we do.
Until next time, happy cooking!
Best,
Al
Ingredients
– 200g linguine
– 300g large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 1 lemon, zested and juiced
– 2 tbsp olive oil
– 1 tbsp unsalted butter
– 1/4 tsp red pepper flakes
– 1/2 cup dry white wine
– 1/4 cup fresh parsley, chopped
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
Method
1. Cook the linguine in a large pot of salted boiling water according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and the oil is shimmering.
3. Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
4. Add the shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
5. Pour in the white wine and lemon juice. Simmer for 2-3 minutes until the liquid reduces slightly.
6. Add the cooked linguine to the skillet. Toss to combine with the shrimp and sauce, ensuring the pasta is well coated.
7. Stir in the lemon zest and chopped parsley. Season with salt and black pepper to taste.
8. Remove from heat and sprinkle with grated Parmesan cheese. Serve immediately.
