Lemon Garlic Shrimp Linguine
Linguine and garlic shrimp tossed in a bright lemon olive oil sauce with chili flakes and parsley.
Equipment
- Large pot
- Large skillet
- Colander
- zester
Ingredients
Main Ingredients
- 12 oz linguine dried
- 1 lb large shrimp peeled and deveined
- 4 tbsp olive oil
- 4 cloves garlic minced
- 1 pinch red pepper flakes
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley chopped
- ½ tsp salt for the shrimp, plus salt for the pasta water
- ¼ tsp black pepper
Instructions
Cooking
- Boil. Cook the linguine in well salted water until al dente, reserve a cup of pasta water, and drain.
- Garlic. Warm the olive oil in a large pan and cook the garlic until fragrant.
- Shrimp. Add the seasoned shrimp and chili flakes and cook until pink and 145 F, flipping once.
- Sauce. Add a ladle of pasta water, the lemon juice, and the zest.
- Toss. Toss in the pasta and finish with parsley.
Notes
Substitutions: Spaghetti or fettuccine replace the linguine.
Tips: Save a cup of pasta water before draining.
Storage: Refrigerate for up to 3 days and reheat gently to 165 F. Do not freeze.
Nutrition is calculated for one serving.