Hello, lovely readers!
Today, I’ve got a fantastic recipe that’s sure to become a staple in your weeknight dinner rotation: Lemon-Garlic Shrimp Linguine. This dish is the epitome of quick, easy, and absolutely delicious meals that you can whip up in no time.
As a 30-year-old married man from the UK, my schedule can get quite hectic, but I’ve always found solace in the kitchen. Cooking not only brings joy to my day, but it also allows me to experiment with different foods and flavors, creating meals that are both comforting and exciting. Plus, there’s nothing like seeing my wife’s face light up when she takes that first bite!
Lemon-Garlic Shrimp Linguine is one of those recipes where simplicity meets sophistication. The combination of juicy shrimp, fragrant garlic, zesty lemon, and a hint of red pepper flakes creates an explosion of flavors that dance on your palate. And the best part? It only takes about 30 minutes to prepare from start to finish, making it perfect for those busy evenings when you need something impressive yet effortless.
When it comes to seafood, shrimp is one of my go-to ingredients. It’s versatile, cooks quickly, and pairs wonderfully with a variety of flavors. For this recipe, I recommend using fresh, large shrimp if possible. However, frozen shrimp works just as well—just make sure they’re thoroughly thawed before cooking.
Let’s talk about the wine. A good splash of white wine not only adds depth to the sauce but also helps to balance the richness of the butter. Choose a dry white wine that you enjoy drinking, like a Sauvignon Blanc or a Pinot Grigio. Remember, if it tastes good in your glass, it’ll taste good in your dish!
For the pasta, linguine is an excellent choice as it holds up beautifully to the light, buttery sauce. If you’re feeling adventurous, you could even try making fresh pasta at home. But for those busy weeknights, store-bought works just fine.
This recipe also allows you to get a bit creative. You can add some cherry tomatoes for a pop of color, or perhaps some baby spinach for extra greens. The key is to make it your own and have fun with it.
Alright, enough chitchat! Let’s get cooking. Follow the steps below, and in no time, you’ll have a delectable Lemon-Garlic Shrimp Linguine ready to be devoured.
Happy cooking, and as always, let me know how it turns out in the comments below!
Warm regards,
Al
Ingredients:
– 300g linguine
– 500g large shrimp, peeled and deveined
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 lemon, zest and juice
– 150ml white wine
– 60g unsalted butter
– 1 tsp red pepper flakes
– 50g grated Parmesan cheese
– Salt, to taste
– Black pepper, to taste
– 3 tbsp fresh parsley, chopped
Method:
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, but not browned.
- Add the red pepper flakes, lemon zest, and white wine to the skillet. Simmer for 3-4 minutes until the wine has reduced by half.
- Reduce the heat to low and add the butter, stirring until melted and well combined with the wine mixture.
- Return the shrimp to the skillet and toss to coat in the sauce.
- Add the cooked linguine to the skillet, tossing to combine. Gradually add reserved pasta water, a little at a time, until desired consistency is reached.
- Remove the skillet from heat and stir in the lemon juice, grated Parmesan cheese, and chopped parsley.
- Serve immediately, garnished with additional Parmesan and parsley if desired.
I hope you love this dish as much as we do. It’s a true testament to the fact that great food doesn’t have to be complicated. Enjoy, and happy cooking!
Ingredients
– 300g linguine
– 500g large shrimp, peeled and deveined
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 lemon, zest and juice
– 150ml white wine
– 60g unsalted butter
– 1 tsp red pepper flakes
– 50g grated Parmesan cheese
– Salt, to taste
– Black pepper, to taste
– 3 tbsp fresh parsley, chopped
Method
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, but not browned.
- Add the red pepper flakes, lemon zest, and white wine to the skillet. Simmer for 3-4 minutes until the wine has reduced by half.
- Reduce the heat to low and add the butter, stirring until melted and well combined with the wine mixture.
- Return the shrimp to the skillet and toss to coat in the sauce.
- Add the cooked linguine to the skillet, tossing to combine. Gradually add reserved pasta water, a little at a time, until desired consistency is reached.
- Remove the skillet from heat and stir in the lemon juice, grated Parmesan cheese, and chopped parsley.
- Serve immediately, garnished with additional Parmesan and parsley if desired.
