Lemon Shrimp Pasta is an easy and tasty main dish. In this recipe, linguine is combined with shrimp, pan-seared with lemon juice and flavored with lemon zest; the whole dish is drizzled with extra virgin olive oil and finished with chopped parsley.
An ideal spring & summer dish, incredibly quick to prepare and perfect for a dinner with friends or a quick lunch, yet filling and delicious.
What Are The Best Lemons to Use for This Recipe?
The only recommendation is to choose organic lemons, not chemically treated, so you can also consume the peel without incurring any health risks.
What Shrimps or Prawns Should I Use?
As for shellfish, opt for red prawns caught in our seas; alternatively, you can also opt for scampi and prawns.
Can I Use Frozen Shrimp Instead?
If you don't have fresh shellfish available, you can also opt for frozen ones, taking care to let them thaw slowly in the refrigerator, so as not to interrupt the cold chain.
What Pasta Shape Should I Choose?
Spaghetti, egg tagliolini, and pappardelle will also work well in place of linguine; you can also use mezze maniche, fusilli, or other short pasta shapes. You can also replace the parsley with basil and add a spicy note with a pinch of chopped chili pepper.
Ingredients
How to Make Lemon Shrimp Pasta
To prepare the lemon shrimp pasta, start by placing a pot of water on the stove and bringing it to a boil. Then, clean the shellfish (shrimp or prawns): detach the head and remove the shells, then remove the black thread from the back using a wooden toothpick.
To prepare the lemon shrimp pasta, start by placing a pot of water on the stove and bringing it to a boil. Then, clean the shellfish (shrimp or prawns): detach the head and remove the shells, then remove the black thread from the back using a wooden toothpick.
Add a pinch of salt to boiling water and cook the linguine according to the package directions. Then, cook the shrimp: drizzle a little oil in a nonstick pan, sauté a clove of garlic, then remove the garlic and add the cleaned shellfish. Sear them for about twenty seconds on the first side, then turn them over to continue cooking from the second course as well.
Add a pinch of salt to boiling water and cook the linguine according to the package directions. Then, cook the shrimp: drizzle a little oil in a nonstick pan, sauté a clove of garlic, then remove the garlic and add the cleaned shellfish. Sear them for about twenty seconds on the first side, then turn them over to continue cooking from the second course as well.
When they are lightly browned and golden, season them with a pinch of salt and pepper, pour in the juice of 1 lemon and blend them over high heat for about 1 minute.
When they are lightly browned and golden, season them with a pinch of salt and pepper, pour in the juice of 1 lemon and blend them over high heat for about 1 minute.
Grate the lemon zest and transfer it to the pan with the seasoning.
Grate the lemon zest and transfer it to the pan with the seasoning.
Drain the linguine while still al dente directly into the pan with the shrimp. Add a ladle of the pasta cooking water to mix everything together and create a creamy, flavorful sauce. Finish with a generous drizzle of extra virgin olive oil.
Drain the linguine while still al dente directly into the pan with the shrimp. Add a ladle of the pasta cooking water to mix everything together and create a creamy, flavorful sauce. Finish with a generous drizzle of extra virgin olive oil.
Turn off the heat and finally season with finely chopped parsley: mix again for a few moments and distribute on serving plates.
Turn off the heat and finally season with finely chopped parsley: mix again for a few moments and distribute on serving plates.
Serve immediately, hot and fragrant!
Serve immediately, hot and fragrant!
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