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Lemon Butter Shrimp Linguine: Light & Fresh Pasta

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Indulge in this light and fresh Lemon Butter Shrimp Linguine, featuring plump shrimp in a zesty lemon butter sauce that perfectly coats al dente linguine. This dish is quick to prepare and bursting with vibrant flavors, making it ideal for any occasion.

Ingredients

  • Large or jumbo shrimp, peeled and deveined
  • Linguine pasta
  • Fresh lemon, zest and juice
  • Unsalted butter
  • Olive oil
  • Garlic, freshly minced
  • Non-alcoholic white wine alternative or chicken/vegetable broth
  • Fresh parsley, chopped
  • Red pepper flakes (optional)
  • Pasta water

Instructions

  1. Prep Your Ingredients: Peel and devein your shrimp, pat them dry, and season with salt and black pepper. Mince your garlic, zest and juice your lemon, and chop your fresh parsley.
  2. Cook the Linguine: Bring a large pot of heavily salted water to a boil. Add linguine and cook until al dente. Reserve about 1 to 1 ½ cups of pasta water before draining.
  3. Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan.
  4. Build the Lemon Butter Sauce: Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds to 1 minute until fragrant.
  5. Deglaze and Add Flavor: Pour in non-alcoholic white wine alternative or broth. Let simmer for 1-2 minutes, scraping up browned bits. Stir in lemon zest, half of the lemon juice, and red pepper flakes. Season with salt and black pepper.
  6. Combine Pasta and Sauce: Add cooked linguine to the skillet with the sauce. Toss well to coat, adding reserved pasta water gradually until desired consistency is reached.
  7. Finish with Shrimp and Freshness: Return cooked shrimp to the skillet and toss with pasta and sauce for 30 seconds. Stir in most of the fresh parsley and remaining lemon juice.
  8. Serve Immediately: Divide linguine into warm bowls, garnishing with extra parsley and a lemon wedge.

Nutrition

Keywords: Don't overcook the shrimp; they should only take 1-2 minutes per side. Use fresh lemon juice and zest for the best flavor. Reserve pasta water for emulsifying the sauce.

Find it online: https://softtasty.com/lemon-butter-shrimp-linguine-light-fresh-pasta/