Description
A delightful lemon herb shrimp pasta dish that combines fresh flavors and quick cooking techniques.
Ingredients
Scale
- ½ lb (227 g) linguini
- 1 ½ tsp (7 ml) extra virgin olive oil
- 8 cloves garlic, minced
- 1 shallot, minced
- 1 lb (454 g) shrimp, peeled and deveined
- ¾ tsp (1.5 g) Cajun seasoning
- ¼ tsp (1.5 g) kosher salt
- ½ cup (120 ml) dry white wine
- ¼ cup (60 ml) freshly squeezed lemon juice
- Zest of 1 lemon
- 4 tsp (4 g) finely chopped fresh parsley
- ½ tsp (1 g) red pepper flakes
- 4 tbsp (57 g) unsalted butter
Instructions
- Step 1: Fill a large pot with salted water and bring it to a rolling boil. Add linguini and cook according to package instructions until al dente. Drain pasta and set aside.
- Step 2: In a skillet over medium heat, warm extra virgin olive oil. Add minced garlic and shallots and stir frequently to prevent garlic from burning or becoming bitter. Cook until fragrant and shallots are softened.
- Step 3: Add peeled shrimp to the skillet. Season shrimp with Cajun seasoning and kosher salt. Cook shrimp over medium heat, turning once, until shrimp turn pink and opaque, about 2-3 minutes per side. Avoid overcooking to keep shrimp tender and juicy.
- Step 4: Pour in dry white wine and freshly squeezed lemon juice to the skillet with the shrimp. Allow to simmer gently to reduce slightly, stirring occasionally. Aromas will become bright and refreshing as the sauce develops.
- Step 5: Add drained linguini to the skillet with shrimp and sauce. Toss everything together thoroughly so the pasta is well coated with the lemon wine sauce and the flavors meld.
- Step 6: Stir in lemon zest, finely chopped parsley, and red pepper flakes for heat. These last ingredients add fresh aroma and balance to the dish.
- Step 7: Plate the lemon herb shrimp pasta while warm. Optional: Sprinkle grated Parmesan cheese on top before serving for a savory finish.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight and moisture for up to 2 days.
- Refrigeration: Keep in an airtight container at or below 40°F (4°C). Consume within 3 days for best flavor and texture.
- Freezing: Place in a freezer-safe container or bag. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in refrigerator before reheating.
- Test oil temperature by dropping a small piece of garlic in the skillet; it should sizzle immediately before adding shrimp to prevent sticking.
- Drain pasta 1-2 minutes earlier than package instructions for optimal texture when tossed with sauce.
- If the sauce thickens too much during cooking, add 1-2 tablespoons of reserved pasta water to achieve desired consistency.
- Limit shrimp cooking time to 2-3 minutes per side to avoid rubbery texture. Adjust stove heat as necessary.
- Reduce red pepper flakes to ¼ teaspoon or omit entirely if a milder dish is preferred.
- Reheat refrigerated pasta gently in a skillet over medium-low heat, stirring occasionally until warmed through. Add a splash of water or white wine to loosen sauce if needed.
- Serve with gluten-free garlic bread or a fresh arugula salad.
- Pair with sautéed asparagus or roasted zucchini for a vibrant vegetable side.
- Substitute shrimp with scallops or firm white fish using the same cooking method and time.
- For a dairy-free version, omit the butter and finish sauce with a drizzle of olive oil instead.
- Choose fresh shrimp that are firm with a mild ocean scent. Use uncooked shrimp for best texture and flavor.
- Opt for good-quality long pasta like linguini or spaghetti, cooked al dente to maintain bite.
- Use freshly squeezed lemon juice and fresh lemon zest for that bright, authentic citrus flavor rather than bottled lemon juice.
- Fresh garlic cloves provide more depth than pre-minced garlic; mince finely for maximum flavor release.
- Extra virgin olive oil adds richness and helps create a smooth sauce coating the pasta well.
- Freshly grated Parmesan cheese blends better than pre-grated varieties for topping, adding a savory note to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided