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Shrimp Linguine with Bright Lemon Sauce

This shrimp linguine features a velvety, zesty lemon sauce that perfectly coats tender pasta and succulent shrimp. The dish relies on quick searing, gentle tossing, and balancing flavors with fresh herbs and citrus to create a visually appealing, flavorful meal with a glossy finish. It’s a simple yet refined dish that highlights the art of sauce balance and fresh ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large peeled shrimp preferably fresh and firm
  • 8 oz linguine bronze-cut for better sauce adherence
  • 4 cloves garlic minced
  • 1 lemon lemon zest and juice
  • 3 tbsp good olive oil for searing and sauce
  • 1/2 cup lemon juice freshly squeezed
  • 1 pinch red pepper flakes adjust to taste
  • 2 tbsp chopped fresh parsley for garnish
  • salt to taste for pasta water and seasoning
  • pepper to taste for seasoning

Equipment

  • Large Skillet
  • Pasta pot
  • Tongs
  • Slotted spoon
  • Sharp knife

Method
 

  1. Bring a large pot of salted water to a boil. Add linguine and cook until just shy of al dente, about 8 minutes. Drain, saving a cup of pasta water for later.
  2. While the pasta cooks, prepare the shrimp: peel and devein if needed, then pat dry with paper towels to remove excess moisture.
  3. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil until shimmering. Arrange the shrimp in a single layer and sear for about 2 minutes per side until they turn opaque and develop a light golden crust. Remove shrimp from the pan and set aside.
  4. In the same skillet, reduce heat to medium. Add minced garlic and lemon zest, cooking for about 30 seconds until fragrant. The garlic should be golden and aromatic, filling the kitchen with a pungent aroma.
  5. Pour in ½ cup of freshly squeezed lemon juice and stir, scraping up any browned bits from the pan to develop flavor. Let the mixture simmer for a minute to slightly reduce.
  6. Add the cooked linguine to the skillet, tossing gently to coat each strand with the lemony sauce. If the sauce seems too thick, stir in a splash of reserved pasta water to loosen it until it clings to the pasta with a glossy appearance.
  7. Return the seared shrimp to the skillet, tossing everything together and cooking for an additional 1-2 minutes until flavors meld and shrimp are heated through.
  8. Taste and season with salt, pepper, and a pinch of red pepper flakes for a subtle kick. Garnish generously with chopped parsley and serve immediately with lemon wedges on the side.

Notes

For an extra layer of flavor, add a splash of white wine during the garlic sauté. For a richer sauce, stir in a tablespoon of butter just before tossing with pasta. Always add lemon zest at the end to preserve its brightness.