Description
A delicious lemon garlic shrimp pasta that is quick to prepare and perfect for a weeknight dinner.
Ingredients
Scale
- 8 ounces (227 g) linguine
- 4 tablespoons (56 g) unsalted butter
- 4 garlic cloves, thinly sliced
- 1/4 sweet onion or small shallot, finely chopped
- 1 pound (454 g) shrimp, peeled and deveined
- 1/2 lemon, juiced and zested
- 1/2 cup (120 ml) white wine (e.g., pinot grigio)
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and pepper, to taste
- Parmesan cheese, freshly grated, for garnish
- Lemon slices, for serving
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Stir frequently during the first 3 minutes to prevent clumping. Reserve some pasta water before draining.
- Step 2: In a large skillet, melt butter over medium heat. Add thinly sliced garlic and cook for about 2 minutes until fragrant and golden, but not browned to avoid bitterness.
- Step 3: Stir in finely chopped onion and a pinch of salt. Cook for approximately 2 minutes until the onion becomes translucent, building a savory base for the dish.
- Step 4: Add peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook shrimp for about 4-6 minutes until they turn pink and opaque. Avoid overcooking to keep shrimp tender.
- Step 5: Pour in white wine and squeeze in lemon juice. Let the mixture simmer for 2 minutes to allow alcohol to evaporate and to deepen sauce flavor with bright acidity.
- Step 6: Add cooked linguine, lemon zest, and chopped parsley to the skillet. Toss everything together to combine evenly. Adjust seasoning with salt, pepper, or extra lemon juice as needed for brightness.
- Step 7: Garnish with freshly grated Parmesan cheese and lemon slices.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Consume promptly.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on stove or microwave.
- Freezing: Place in a freezer-safe container or bag, seal tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Watch garlic closely during sautéing; remove it from heat once golden to avoid bitterness.
- Cook shrimp just until pink and opaque (4-6 minutes); overcooking makes them rubbery.
- If sauce becomes too thick, add reserved pasta water one tablespoon at a time to loosen it during the last 2 minutes of cooking.
- If pasta clumps, stir frequently during the first 3 minutes of boiling to keep strands separated.
- For more flavor, add a pinch of salt or a squeeze of lemon juice just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: Data not provided in source
- Sugar: Data not provided in source
- Sodium: Data not provided in source
- Fat: Data not provided in source
- Saturated Fat: Data not provided in source
- Unsaturated Fat: Data not provided in source
- Trans Fat: Data not provided in source
- Carbohydrates: Data not provided in source
- Fiber: Data not provided in source
- Protein: Data not provided in source
- Cholesterol: Data not provided in source