Linguine with Shrimp and Lemon Oil
Elevate your pasta night with this vibrant and refreshing Linguine with Shrimp and Lemon Oil recipe! Tender linguine is tossed in a zesty homemade lemon-infused olive oil, creating a light yet flavor-packed base for perfectly seared shrimp. Accented with hints of garlic, a touch of heat from red pepper flakes, and a bright squeeze of lemon juice, this dish is a stunning balance of simplicity and sophistication. Finished with fresh parsley for a pop of color and herbaceous flavor, this quick and easy recipe comes together in just 35 minutes, making it perfect for busy weeknights or a casual dinner party. Serve it as is or pair it with crusty bread for an unforgettable meal that celebrates fresh, Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 12 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 1 cup olive oil
- 2 tablespoons lemon zest
- 3 cloves garlic, minced
- 0.5 teaspoons red pepper flakes
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
While the pasta cooks, prepare the lemon oil. In a small bowl, combine the olive oil and lemon zest. Stir well and set aside to infuse.
In a large skillet over medium heat, add 2 tablespoons of the prepared lemon oil. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes per side or until the shrimp are pink and fully cooked through. Remove the shrimp from the skillet and set aside.
Reduce the heat to low and add the cooked linguine to the skillet, along with 2 more tablespoons of lemon oil, lemon juice, and 1/2 cup of reserved pasta water. Toss to coat the pasta evenly, adding more pasta water as needed to achieve your desired consistency.
Return the cooked shrimp to the skillet and gently toss to combine with the pasta. Remove the skillet from heat.
Sprinkle the chopped fresh parsley over the pasta and drizzle with any remaining lemon oil. Adjust seasoning with additional salt or black pepper, if desired.
Divide the linguine with shrimp among serving plates and serve immediately. Garnish with extra parsley or a lemon wedge, if preferred.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.4 g | 294% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.0 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
