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A bowl of easy shrimp pasta with a savory sauce and fresh herbs.

Zesty Garlic Shrimp Linguine

This Zesty Garlic Shrimp Linguine is a quick and flavorful dish featuring perfectly cooked shrimp, al dente pasta, and a vibrant lemon-garlic sauce. It's an ideal meal for a weeknight but special enough for guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined
  • 8 ounces linguine
  • 2 tablespoons olive oil
  • 4-5 garlic, minced cloves
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white wine or chicken broth
  • 1/2 lemon, juiced and zested
  • 2 tablespoons butter
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Parmesan cheese for serving (optional)

Equipment

  • Large pot
  • Large skillet or pan
  • Tongs

Method
 

Cooking Steps
  1. Cook the linguine in salted boiling water according to package directions, reserving about 1 cup of pasta water before draining.
  2. Pat the peeled and deveined shrimp dry with paper towels, then season generously with salt and black pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the shrimp for 1-2 minutes per side until pink and opaque; remove and set aside.
  4. Reduce heat to medium, add the remaining 1 tablespoon of olive oil and minced garlic to the skillet, and sauté for 30 seconds.
  5. Pour in the white wine or chicken broth, simmer for 1-2 minutes, then stir in lemon juice, zest, and butter.
  6. Add the cooked linguine and shrimp to the skillet with the sauce, toss with parsley, and add reserved pasta water if needed; season to taste and serve.

Notes

This recipe works best with fresh or thawed shrimp. Don't overcrowd the pan when searing the shrimp; cook in batches if necessary to ensure even cooking and a good sear. A good quality white wine will enhance the flavor of the sauce, but chicken broth is a fine substitute. Adjust red pepper flakes to your preferred level of spice. If you don't have fresh parsley, dried parsley can be used, but fresh is highly recommended for flavor and garnish.