Light Lemon Garlic Shrimp Linguine

This light lemon garlic shrimp linguine is my go-to when I need something quick and uplifting for dinner The combination of fresh lemon garlic and plump shrimp tossed with tender linguine is always a crowd pleaser in my house and it brings a taste of the Mediterranean to the table in under thirty minutes

I first whipped this up after coming home from a busy day and now everyone asks for it when they want some comfort food that still feels light and healthy

Ingredients

• Linguine pasta: brings satisfying chew and works perfectly to carry the sauce Tip Choose bronze cut pasta for better sauce absorption
• Shrimp peeled and ready to cook: brings protein and a sweet delicate flavor Look for firm moist shrimp with a mild scent for best quality
• Garlic cloves minced: add depth and aromatic richness Pick plump bulbs with tight skins for most potent flavor
• Chicken broth: adds a savory background and keeps the sauce light Opt for low sodium and clear golden broth
• Lemon juice: injects brightness and ties everything together Always use fresh lemons for the most vibrant zing
• Chopped parsley: gives a burst of color and herbal freshness Flat leaf is my preference as it is less bitter than curly parsley

Instructions

Cook the Linguine:

Bring a large pot of salted water to a rolling boil Add linguine and cook until barely al dente which should take about nine minutes Taste for doneness before draining Reserve a splash of cooking water to help loosen the final sauce if needed

Sauté the Garlic and Shrimp:

While the pasta cooks heat a skillet over medium heat Add a swirl of oil then add the minced garlic Cook stirring constantly for about forty five seconds until fragrant Add the shrimp in a single layer Sauté until they are just pink and opaque about two minutes per side Depending on your shrimp size avoid overcooking or they will become tough

Deglaze and Build the Sauce:

Pour in the chicken broth and freshly squeezed lemon juice with the shrimp Stir well Make sure to scrape up any browned bits from the skillet to deepen the flavor Let this simmer just long enough for the flavors to meld together about two minutes The sauce should be glossy and aromatic

Combine Pasta and Sauce:

Add cooked linguine straight to the skillet Toss gently so the pasta is coated in sauce If the mixture seems dry add a spoonful or two of reserved pasta water Fold in chopped parsley just before serving for a vibrant finish

Serve Immediately:

Transfer your pasta to shallow bowls Garnish with extra parsley and a little lemon zest if you like Serve while piping hot for best texture and flavor

There is something special about high quality shrimp in this dish One summer my family went to the fish market early and picked out shrimp together The kids loved peeling them and watching dinner come together with flavors they recognized

Storage Tips

Store leftover pasta in an airtight container in the fridge for up to two days I find it is freshest the day you make it and the lemony zing can mellow after a night in the fridge For reheating do it gently in a skillet with a splash of water or broth to revive the sauce and prevent the shrimp from getting rubbery

Ingredient Substitutions

If you do not have linguine try spaghetti or fettuccine Whole wheat pasta works just as well Also you can swap the shrimp for scallops or chunks of white fish for a change up For a vegetarian take try chickpeas and a hint of smoked paprika for extra depth You can substitute vegetable broth instead of chicken to make it pescatarian

Serving Suggestions

For a full meal add a salad of crisp greens and a crusty piece of bread to mop up any extra sauce I also love adding fresh cherry tomatoes halved and tossed with the hot pasta for a juicy burst of sweetness

Cultural and Historical Context

Lemon garlic shrimp pasta dishes are a staple in Mediterranean households where seafood and olive oil are plentiful This recipe keeps those traditions alive by focusing on simple vibrant flavors that work any night of the week I learned to love lemony sauces on vacation on the shores of southern Italy

Seasonal Adaptations

Add baby spinach or arugula in the last minute of cooking for a green boost Try zesting some lemon over the top for an extra punch especially in winter Use fresh summer herbs such as basil or dill for seasonal variety in the finishing touch

Success Stories

A reader once messaged me that she made this linguine for a quick lunch meeting at work Everyone in her office raved about the aroma drifting down the hall She told me it felt like a little escape to the coast during a busy day

Freezer Meal Conversion

I do not recommend freezing the complete dish as shrimp can turn rubbery after thawing However you can prep the sauce base ahead and freeze that When ready cook your pasta and shrimp fresh then pour in the thawed sauce for a still speedy dinner

This dish is as easy as it is impressive Try it once and you will be coming back for that bright lemony flavor

Common Questions About Recipes

→ How can I add more lemon flavor?

Grate a little lemon zest over the finished dish or squeeze extra lemon juice for added brightness.

→ Can I use a different type of pasta?

Yes, spaghetti or fettuccine work well. Adjust the cook time based on the chosen pasta shape.

→ Is this dish dairy-free?

Yes, this preparation is naturally dairy-free, making it suitable for those avoiding dairy.

→ What protein alternatives work well?

Try swapping shrimp for scallops or cooked chicken breast for a tasty variation.

→ How do I avoid overcooking shrimp?

Sauté shrimp just until pink and opaque. This usually takes only 2-3 minutes per side.