Lemon Garlic Shrimp Linguine (Quick & Easy)
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Cook the linguine until al dente, about 6-8 minutes, or to the desired tenderness. Reserve ½ cup of pasta water, then drain.
- While the linguine cooks, melt the butter in a large skillet over medium heat until foamy but not browned.
- Add the garlic and red pepper flakes. Sauté for 30 seconds, just until fragrant. Do not let it brown.
- Add shrimp, cook until pink.
- Add lemon zest and juice, and parmesan cheese
- Add the cooked linguine to the skillet and toss evenly with the shrimp.
- Garnish with parsley and serve.
🔄 Variations
Swap linguine for spaghetti or angel hair if preferred.
Add red pepper flakes for gentle heat.
Toss in spinach or arugula at the end for extra freshness.
Use scallops instead of shrimp for a seafood twist.
❄️ Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat with a splash of water or broth to loosen the sauce.
💡 Tip
Zest the lemon before juicing it — a little zest stirred in at the end adds incredible brightness without extra acidity.
❓ FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before cooking.
Q: Can I make this dairy-free?
A: Absolutely. Skip butter or Parmesan and finish with extra olive oil.
Q: What size shrimp works best?
A: Large or extra-large shrimp cook evenly and stay juicy.
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