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To make Lemon Garlic Shrimp Linguine, you need the following: - 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 lemon (zested and juiced) - 1/4 cup extra virgin olive oil - 1/2 teaspoon red pepper flakes (optional) - Salt and freshly ground pepper to taste - 1/4 cup fresh parsley, chopped - Grated Parmesan cheese for serving (optional) These ingredients come together to create a bright and zesty dish. You can add some ingredients for even more taste: - Fresh basil for a sweet touch - A splash of white wine for depth - Cherry tomatoes for a pop of color These options can enhance the dish and add your personal flair. If you have any dietary needs, you can make these swaps: - Use gluten-free pasta instead of linguine for a gluten-free option. - Swap shrimp with chicken or tofu if you prefer. - Use olive oil substitutes like avocado oil for a different flavor. These changes keep the dish tasty while meeting your needs. Start by boiling water in a big pot. Add a good amount of salt to the water. This helps the pasta taste great. Once the water is bubbling, add 8 oz of linguine. Cook it according to the package instructions. You want it to be al dente, which means it should still have a little bite. After cooking, drain the pasta but keep 1/2 cup of the water. Set the drained linguine aside for later. Now, grab a large skillet and put it on medium heat. Add 1/4 cup of extra virgin olive oil. Once it's warm, toss in 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes if you like some spice. Cook for about 1 minute. Be careful not to burn the garlic. It should smell really good. Next, add 1 lb of peeled and deveined shrimp. Season with salt and pepper. Cook the shrimp for 2-3 minutes on each side. They will turn pink and opaque when done. Once the shrimp are ready, it’s time to add flavor. Zest and juice 1 lemon, then pour both into the skillet. Now, add the cooked linguine and mix everything together well. If it looks dry, add a little of the reserved pasta water. Keep adding until it reaches a nice, smooth consistency. Finally, stir in 1/4 cup of fresh chopped parsley. Taste and adjust the seasoning if needed. Serve the dish with a sprinkle of Parmesan cheese and a lemon wedge on the side. Enjoy your meal! When picking shrimp, look for a few key things. Choose shrimp that smell fresh, not fishy. The shells should be firm and shiny. If possible, buy shrimp that is wild-caught. They often taste better than farmed shrimp. Size matters too; I prefer large shrimp for this dish. They cook quickly and have a nice bite. Cooking linguine just right is crucial. Start with plenty of salted water. Bring it to a boil before adding the pasta. Follow the package instructions for timing. You want it al dente, which means firm to the bite. Remember to save some pasta water! It helps combine the sauce later. If you overcook the pasta, it will become mushy, and that's not what we want. Seasoning makes all the difference. Use fresh garlic, as it adds a bold flavor. I love adding red pepper flakes for a little kick. Adjust the salt and pepper to your taste. Don’t forget the lemon juice and zest; they give a bright and fresh taste. Finally, adding fresh parsley at the end brightens the dish visually and in flavor. This simple step elevates your meal! {{image_2}} You can easily add spinach to your lemon garlic shrimp linguine. Spinach adds a nice touch of color and freshness. To do this, add about 2 cups of fresh spinach to the skillet just before tossing in the pasta. The heat will wilt the spinach. This makes the dish more nutritious without changing the flavor much. Tomatoes can bring a burst of flavor to your dish. I recommend using cherry tomatoes, as they are sweet and juicy. Halve them and add them to the skillet after cooking the shrimp. Sauté them for about two minutes until they soften. This will add a fresh, tangy taste to your lemon garlic shrimp linguine. For a gluten-free option, swap the linguine with gluten-free pasta. There are many great choices made from rice, corn, or legumes. Cook them according to the package instructions. The same lemon garlic shrimp sauce will work well with these alternatives. You won’t lose any flavor or enjoyment with this swap. Store leftover lemon garlic shrimp linguine in an airtight container. It keeps well in the fridge for up to three days. Make sure it cools down before sealing. This step helps avoid extra moisture. To reheat, place the pasta in a skillet over low heat. Add a splash of water or olive oil to keep it moist. Stir gently for about five minutes until warm. You can also use the microwave; just cover it to trap steam. For long-term storage, freeze the linguine in a freezer-safe container. It can last up to three months. Be sure to separate the shrimp and pasta if possible. This helps maintain texture. When ready to eat, thaw in the fridge overnight and reheat as mentioned. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing the shrimp in cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Frozen shrimp may take a minute longer to cook. Keep an eye on them until they turn pink and opaque. If you don’t have linguine, don’t worry! You can use spaghetti, fettuccine, or even penne. Just adjust the cooking time based on the pasta type. Each pasta shape brings a unique texture, so feel free to experiment. To add spice, just sprinkle in more red pepper flakes. You can add a bit more than the 1/2 teaspoon called for. If you enjoy heat, consider adding a dash of hot sauce when you mix everything. This will give your dish a delightful kick! This blog post covered how to make a tasty shrimp linguine. We examined the key ingredients, tips for cooking, and variations to try. I shared ways to store leftovers and answered common questions. You now have the tools to create a delicious meal. Enjoy experimenting with flavors and make this dish your own. Cooking can be fun and rewarding. Dive in and impress yourself with your cooking skills!

Lemon Garlic Shrimp Linguine

Indulge in the bright flavors of Zesty Lemon Garlic Shrimp Linguine! This quick and delicious recipe features succulent shrimp, fresh garlic, and zesty lemon, all tossed with al dente linguine for a perfect weeknight dinner. Ready in just 25 minutes, it’s a meal that’ll impress everyone at the table. Click through for the full recipe and infuse your dinner plans with a burst of flavor that everyone will love!
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Ingredients
  

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1 lemon (zested and juiced)

1/4 cup extra virgin olive oil

1/2 teaspoon red pepper flakes (optional)

Salt and freshly ground pepper to taste

1/4 cup fresh parsley, chopped

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Linguine: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant, being careful not to burn the garlic.

      Cook the Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque.

        Combine Ingredients: Zest and juice the lemon, adding both to the skillet. Toss in the cooked linguine, mixing everything well. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is reached.

          Finishing Touches: Stir in the chopped parsley and adjust seasoning with salt and pepper as needed.

            - Plating: Serve the linguine in shallow bowls, garnished with additional parsley and a sprinkle of Parmesan cheese if desired. Add a lemon wedge on the side for extra zest.

              Prep Time: 10 mins | Total Time: 25 mins | Servings: 4