Lemon Garlic Shrimp Linguine

$- 200g linguine pasta - 400g large shrimp, peeled and deveined - 4 tablespoons olive oil - 4 cloves garlic, finely minced - Juice and zest of 1 lemon - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, finely chopped - Salt and pepper to taste - Grated Parmesan cheese for garnish (optional) I love using fresh ingredients for this dish. Fresh shrimp really shine in the garlic and lemon sauce. When choosing shrimp, look for large or jumbo sizes. They cook quickly and stay juicy. A ripe lemon adds a bright flavor. Don't skip the zest; it enhances the dish. Fresh parsley adds a nice touch and color. Cherry tomatoes give sweetness and balance out the flavors. If you can’t find linguine, spaghetti works well too. For a lighter dish, swap shrimp for scallops or chicken. You can use dried herbs if fresh herbs aren't available. If you want a kick, add more red pepper flakes or a splash of hot sauce. For a dairy-free option, skip the Parmesan or use a dairy-free cheese. {{ingredient_image_2}} To start, fill a large pot with water. Add salt and bring it to a rolling boil. Once boiling, add the linguine. Cook it based on the package instructions until it is al dente. This means the pasta should have a slight bite. Before you drain it, remember to save 1/2 cup of the pasta water. After cooking, drain the linguine and set it aside. Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. When the oil shimmers, add the shrimp. Season the shrimp with salt, pepper, and red pepper flakes if you like a kick. Sauté the shrimp for 2-3 minutes on each side until they turn pink and opaque. Once cooked, transfer the shrimp to a plate and cover it to keep warm. In the same skillet, add the remaining 2 tablespoons of olive oil. Next, add the minced garlic. Sauté the garlic for about 1 minute until it smells great but doesn’t burn. Then stir in the halved cherry tomatoes and cook for another 2-3 minutes. This will help the tomatoes soften and release their juices. Now it's time to bring everything together. Return the cooked shrimp to the skillet. Add the linguine, followed by the juice and zest of the lemon. Toss all the ingredients gently, making sure the linguine absorbs those lovely flavors. If it looks dry, mix in some of the saved pasta water until it is saucy. Take the skillet off the heat and mix in the chopped parsley. Taste your dish and add more salt and pepper if needed to enhance the flavors. To serve, divide the lemon garlic shrimp linguine into bowls. For a nice touch, sprinkle some freshly grated Parmesan cheese on top. For a pretty presentation, twirl the linguine into nests in the center of the bowl. Add a lemon wedge and some parsley sprigs for color. Enjoy this bright and tasty dish! To cook shrimp just right, use large shrimp. They stay juicy and tender. Start with a hot skillet. This helps the shrimp cook fast and evenly. Season well with salt and pepper. Don't overcrowd the pan; it can steam the shrimp. Sauté them for two to three minutes on each side. When they turn pink and opaque, they are done. You can boost the dish's flavor with fresh herbs and spices. Use fresh garlic for the best taste. The zest of the lemon adds a bright flavor. If you love heat, red pepper flakes give a nice kick. Cherry tomatoes bring sweetness, so don’t skip them. They also add color and freshness to the dish. One big mistake is overcooking the shrimp; they can turn rubbery. Always watch them closely. Another common error is not saving pasta water. This starchy water helps your sauce cling to the pasta. Lastly, don’t forget to taste! Adjust the salt and pepper for the best flavor. Pro Tips Use Fresh Shrimp: For the best flavor and texture, always opt for fresh shrimp instead of frozen. If using frozen, ensure they are fully thawed and patted dry before cooking. Perfect Pasta Cooking: To achieve the perfect al dente texture, cook the linguine just until it is slightly firm in the center. This helps it hold up better when mixed with the sauce. Enhance with Acid: A splash of white wine or a bit of capers can elevate the dish by adding complexity. Incorporate them when sautéing the garlic and tomatoes for a deeper flavor profile. Garnish Wisely: Fresh herbs and lemon zest not only provide a burst of flavor but also brighten the dish visually. Don't skip this step for added appeal and taste! {{image_4}} You can add many veggies to make this dish even better. Try bell peppers for crunch. Spinach is great for color and nutrients. Broccoli florets add nice texture and flavor. For a fresh twist, toss in some arugula at the end. If you want to switch up the protein, there are great options. Chicken pieces work well and cook quickly. Scallops can add a touch of luxury. For a plant-based option, use chickpeas to keep it filling and hearty. To make this dish gluten-free, swap linguine for gluten-free pasta. Many brands offer great alternatives that taste good. You can also use zucchini noodles for a low-carb option. They soak up the sauce well and add a fresh taste. After enjoying your lemon garlic shrimp linguine, store any leftovers in an airtight container. This helps keep the dish fresh. Place it in the fridge for up to three days. Make sure it cools down before sealing the container to avoid steam buildup. When you’re ready to eat leftovers, gently reheat them. You can use a skillet over low heat. Add a splash of olive oil or water to prevent sticking. Stir often until it's warmed through. Alternatively, use a microwave. Heat in short bursts, stirring in between, until hot. If you want to save the dish for later, freezing is a good option. Place cooled linguine in a freezer-safe bag or container. Remove as much air as you can to avoid freezer burn. It can last up to two months. To thaw, put it in the fridge overnight before reheating. Lemon garlic shrimp linguine lasts about 2 to 3 days in the fridge. To store it, place the dish in an airtight container. Make sure it cools down before sealing it. This helps keep the flavors fresh. Yes, you can use frozen shrimp! Just remember to thaw them first. You can do this overnight in the fridge or by placing them in cold water for about 20 minutes. After thawing, pat them dry before cooking. If you don’t have linguine, try spaghetti or fettuccine. You can also use gluten-free pasta if needed. Zoodles, or zucchini noodles, are a fun, healthy alternative too. To add more heat, use extra red pepper flakes. You can also add diced jalapeños or a splash of hot sauce. Start with small amounts, then taste as you go. This way, you can control the spice level. Yes, you can skip the Parmesan cheese for a dairy-free option. Instead, add nutritional yeast for a cheesy flavor. You can also try a dairy-free cheese alternative if you prefer a creamy texture. This blog post showed you how to cook a shrimp linguine dish. We discussed the ingredients, cooking steps, and helpful tips to perfect your meal. You can even make tasty changes based on your needs. Storing and reheating leftovers is easy too. Remember, cooking should be fun and simple. With these guidelines, you can make a dish that impresses. Enjoy your time in the kitchen and savor every bite!$

A delicious pasta dish featuring shrimp sautéed in garlic and lemon, served with linguine.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

200 g linguine pasta
400 g large shrimp, peeled and deveined
4 tablespoons olive oil
4 cloves garlic, finely minced
1 unit juice and zest of 1 lemon
0.5 teaspoon red pepper flakes
0.5 cup cherry tomatoes, halved
0.25 cup fresh parsley, finely chopped
to taste unit salt and freshly cracked black pepper
for garnish unit grated Parmesan cheese

Instructions

In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Once done, drain the linguine and set it aside.
In a spacious skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the shrimp, seasoning them generously with salt, pepper, and red pepper flakes. Sauté for approximately 2-3 minutes on each side, or until the shrimp turn pink and opaque. Once cooked, transfer the shrimp to a plate and cover to keep warm.
In the same skillet, add the remaining 2 tablespoons of olive oil along with the minced garlic. Sauté for about 1 minute, or until the garlic becomes aromatic but not burnt. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes, allowing them to soften and release their juices.
Return the cooked shrimp to the skillet and introduce the linguine, followed by the juice and zest of the lemon. Toss everything together gently, ensuring the pasta absorbs the flavors. If the mixture appears dry, gradually incorporate some of the reserved pasta water until the desired saucy consistency is achieved.
Remove the skillet from heat and mix in the chopped parsley. Taste and adjust the seasoning with additional salt and pepper if necessary.
Divide the lemon garlic shrimp linguine into serving bowls. For an additional touch of flavor and elegance, sprinkle with freshly grated Parmesan cheese.

Notes

For an appealing presentation, use a fork to twirl the linguine into nests in the center of the bowl. Garnish with a lemon wedge and a few sprigs of parsley for color.

Keyword garlic, lemon, linguine, pasta, shrimp