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- 200g linguine pasta - 400g large shrimp, peeled and deveined - 4 tablespoons olive oil - 4 cloves garlic, 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, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) For this dish, you need a few key ingredients. Each one adds its own flavor. The linguine pasta serves as the base. The large shrimp brings a sweet taste and nice texture. Olive oil gives richness. Garlic adds a bold kick. Lemon brightens the dish with its zesty notes. Red pepper flakes can add a touch of heat, but you can skip them if you prefer a milder taste. Cherry tomatoes add a burst of sweetness and color. Fresh parsley brings freshness to the plate. Salt and pepper season everything to perfection. Lastly, Parmesan cheese is optional, but it can add a creamy finish. Gather these ingredients, and you’re ready for a flavorful dinner! {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt. Bring the water to a rolling boil. Once boiling, add 200g of linguine pasta. Cook it according to the package instructions. Aim for al dente, which usually takes about 8 to 10 minutes. When done, reserve 1/2 cup of pasta water. Drain the rest and set the linguine aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 400g of large shrimp. Season the shrimp with salt, pepper, and red pepper flakes if you like spice. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Remove the shrimp from the skillet and set them aside. In the same skillet, add 2 more tablespoons of olive oil. Then, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. After that, toss in 1/2 cup of halved cherry tomatoes. Cook the tomatoes for another 2-3 minutes until they soften. Now, return the shrimp to the skillet. Add the cooked linguine, juice, and zest of 1 lemon. Toss everything well to mix. If the dish seems dry, add some of the reserved pasta water. This helps to reach the right consistency. Remove the skillet from the heat. Stir in 1/4 cup of chopped fresh parsley. Taste the dish and adjust seasoning with salt and pepper if needed. To serve, plate the linguine in bowls. You can top it with grated Parmesan cheese if you want. A sprinkle of extra parsley adds a nice touch too. Enjoy your flavorful dinner delight! To boost the flavor of your Lemon Garlic Shrimp Linguine, consider adding spices. Try a touch of smoked paprika for a warm kick. You can also mix in a pinch of cayenne for extra heat. For herbs, fresh basil or dill works well. Both herbs add a lovely aroma and taste. If you want a twist, add some fresh thyme or oregano for depth. How do you know when shrimp is cooked? Look for a pink color and a firm texture. Shrimp should curl into a C shape when done. This means they are not overcooked. To prevent overcooking, cook shrimp quickly. They usually take about 2-3 minutes on each side. Don’t walk away while they cook. Shrimp cooks fast, so stay near! Achieving the right texture for your linguine is key. Cook it al dente, which means it should be firm but not hard. This gives the best bite with the sauce. If your sauce seems thick, add some reserved pasta water. This water has starch and helps thin the sauce nicely. Adjust little by little until you reach the desired consistency. Pro Tips Use Fresh Shrimp: Fresh shrimp will provide the best flavor and texture. If using frozen, ensure they are fully thawed and drained before cooking. Perfect Pasta Cooking: Always reserve some pasta water before draining. This starchy water helps to bind the sauce and pasta together for a creamier texture. Adjust the Heat: If you prefer a spicier dish, feel free to add more red pepper flakes or even a splash of hot sauce to amp up the flavor. Herb Substitutions: If fresh parsley isn't available, basil or cilantro can be a great alternative for a different flavor profile in this dish. {{image_2}} For a gluten-free option, swap linguine with gluten-free pasta. Many brands offer great alternatives. They work well with the same cooking method. If you want a dairy-free dish, skip the Parmesan cheese. Instead, garnish with extra parsley for flavor. You can also use nutritional yeast for a cheesy taste without dairy. You can substitute shrimp with chicken or scallops. Chicken needs a bit more cooking time. Scallops cook quickly and add a sweet flavor. Different pasta types are also great. Try fettuccine or spaghetti if you want a change. Each type will give a new twist to the dish. Incorporating other vegetables can boost nutrition. Spinach or zucchini adds color and texture. Sauté them briefly with garlic before adding shrimp. For different citrus flavors, try lime or orange juice. They add a unique taste to the dish. Just remember to adjust the amount to keep the balance. To keep your Lemon Garlic Shrimp Linguine fresh, place it in an airtight container. This helps to seal in flavor and moisture. You can store it in the fridge for up to three days. After that, the quality may decline. When reheating, you have two main choices: the microwave or the stovetop. If you use the microwave, heat in short bursts. Stir it in between to warm evenly. For stovetop, use low heat and add a splash of water. This prevents it from drying out. Stir often until warm. Yes, you can freeze this dish! However, it’s best to freeze it without the shrimp. Cook the shrimp fresh when you reheat. Store in a freezer-safe container for up to three months. When ready to eat, thaw in the fridge overnight. Reheat and enjoy! You can easily make this dish ahead of time. Start by cooking the linguine and shrimp as directed. After cooking, let them cool. Store them in separate containers in the fridge. This way, they won't get mushy. You can mix them together when you are ready to eat. Just reheat in a skillet with a bit of olive oil and garlic. This keeps the flavors bright. You can serve this dish with many sides. A fresh green salad pairs well. You might also enjoy garlic bread for some crunch. Roasted vegetables add healthy color. A light white wine can enhance your meal too. Choose sides that balance the rich flavors of the shrimp. Yes, frozen shrimp work great in this recipe. Just make sure to thaw them first. You can do this overnight in the fridge or quickly in cold water. Once thawed, peel and devein them if needed. Then, follow the recipe as usual. This makes it easy to enjoy the dish any time. Store any leftovers in an airtight container. Keep it in the fridge for up to three days. If you want to save it longer, you can freeze it. Just make sure to use a freezer-safe container. When reheating, add a splash of water or oil to keep it moist. Enjoy it again without losing taste. You learned to create a tasty Lemon Garlic Shrimp Linguine. We covered key ingredients, cooking steps, and storage tips. You can tweak flavors and make it your own with different herbs or veggies. Remember, cooking shrimp is about timing to keep it juicy. Enjoy this dish fresh, but know how to store leftovers for later. With these tips and tricks, you’re ready to impress anyone at the table. This meal is easy to make and delicious, so get cooking!

Lemon Garlic Shrimp Linguine

A delightful pasta dish featuring shrimp sautéed in garlic and lemon, served with linguine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 200 g linguine pasta
  • 400 g large shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon juice and zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • to taste salt and pepper
  • to taste Grated Parmesan cheese for serving (optional)

Instructions
 

  • In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and season with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining 2 tablespoons of olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Add the halved cherry tomatoes and cook for another 2-3 minutes until they soften.
  • Return the shrimp to the skillet and add the cooked linguine, lemon juice, and lemon zest. Toss everything together. If the pasta seems dry, add a bit of the reserved pasta water to reach the desired consistency.
  • Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper to taste.
  • Plate the linguine in bowls and top with a sprinkle of grated Parmesan cheese if desired.

Notes

Grated Parmesan cheese can be added for extra flavor.
Keyword garlic, lemon, linguine, pasta, shrimp