This Lemon Shrimp Linguine is a quick, flavorful pasta dish that balances tender shrimp with a bright, zesty lemon sauce.
Packed with high-quality protein, fiber-rich linguine, and heart-healthy olive oil, it’s both satisfying and nutritious.
Ready in just 30 minutes, it’s perfect for weeknight dinners, easy meal prep, or a light yet indulgent lunch that delights the whole family.
Lemon Shrimp Linguine
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for shrimp and sauce)
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 wooden spoon or spatula
- 1-Colander
Ingredients
For the Pasta and Shrimp:
- 2 tbsp extra virgin olive oil
- 12 oz medium shrimp peeled and deveined
- ½ tsp garlic powder
- ¼ tsp black pepper
- 8 oz linguine
For the Sauce:
- 2 tbsp extra virgin olive oil
- ½ tsp garlic powder
- 2 tbsp finely chopped shallots
- ½ lemon juiced
- ¾ cup dry white wine
- 2 jars about 14 oz each chopped grilled artichoke hearts
- ⅓ cup chicken bone broth
- 3 tbsp capers
- ¼ cup pitted Kalamata olives halved
- ¾ cup heavy cream
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough space for the pasta to move freely. Add a generous pinch of salt—it should taste slightly salty, like the sea. Place the pot over high heat and bring it to a rolling boil. This ensures the linguine cooks evenly and develops flavor.
- Cook the Linguine: Once the water is boiling, carefully add 8 ounces of linguine. Stir immediately to prevent sticking. Follow the package directions for al dente texture, usually 8–10 minutes, stirring occasionally. Taste a strand near the end of cooking; it should be tender but still slightly firm in the center. Reserve a cup of pasta water before draining—it can be used to adjust the sauce consistency later. Drain the pasta in a colander and set aside.
- Season the Shrimp: While the pasta cooks, prepare the shrimp. Place 12 ounces of peeled and deveined shrimp in a medium mixing bowl. Sprinkle with ½ teaspoon garlic powder and ¼ teaspoon black pepper. Toss gently to ensure each shrimp is coated evenly. Proper seasoning at this stage builds the foundation of flavor for the entire dish.
- Sauté the Shrimp: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the seasoned shrimp in a single layer. Cook each side for 2–3 minutes, flipping once with tongs or a spatula. The shrimp should turn opaque with a slight golden sear but avoid overcooking, which can make them rubbery. Remove the shrimp from the pan and place them on a plate, keeping them warm.
- Cook the Aromatics: In the same skillet, add 2 tablespoons of extra virgin olive oil along with 2 tablespoons of finely chopped shallots and ½ teaspoon garlic powder. Lower the heat to medium. Sauté gently for 1–2 minutes until fragrant and slightly softened. Stir continuously to prevent burning. This step creates a flavorful base for the sauce.
- Deglaze with White Wine: Carefully pour in ¾ cup of dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. These bits are concentrated flavor that will enrich the sauce. Allow the wine to simmer for about 5 minutes, reducing it by half. The reduction concentrates the flavors and slightly thickens the liquid.
- Build the Sauce: Add ⅓ cup of chicken bone broth, 2 jars of chopped grilled artichoke hearts, 3 tablespoons of capers, ¼ cup halved Kalamata olives, and the juice of ½ a lemon. Stir gently to combine. Let the mixture simmer over medium-low heat for 5 minutes. The sauce should become slightly thickened and aromatic, with the artichokes softening and the flavors melding together.
- Incorporate the Cream: Turn off the heat briefly and stir in ¾ cup of heavy cream, mixing until the sauce is smooth and creamy. Adjust the thickness by adding a splash of the reserved pasta water if needed. The cream softens the acidity from the wine and lemon while creating a luscious coating for the pasta.
- Combine Pasta and Shrimp: Return the cooked shrimp to the skillet, followed by the drained linguine. Gently toss everything together using tongs or a large spoon, ensuring the pasta is fully coated with the creamy sauce and the shrimp and vegetables are evenly distributed. Taste and adjust seasoning with salt, pepper, or additional lemon juice if desired.
- Garnish and Serve: Transfer the pasta to a large serving dish or individual plates. Sprinkle with freshly grated Parmesan cheese and chopped fresh parsley for color and extra flavor. Serve immediately while warm, accompanied by crusty bread or a fresh salad for a complete, satisfying meal.
Notes
- Choose fresh or high-quality frozen shrimp for the best texture and flavor. Avoid precooked shrimp, which can become rubbery when reheated.
- When cooking linguine, always taste for al dente; overcooked pasta can make the dish heavy.
- Reserve a little pasta water—it’s perfect for adjusting the sauce’s consistency without thinning out the flavors.
- Chop the artichokes and olives to roughly the same size for even distribution and a balanced bite.
- Use freshly squeezed lemon juice for brightness; bottled lemon juice lacks the vibrant flavor that elevates the sauce.
Chef’s Secrets For Perfect Flavor
The key to a restaurant-quality Lemon Shrimp Linguine lies in layering flavors carefully.
Start by seasoning shrimp before cooking—it allows the garlic and pepper to penetrate rather than simply coating the surface.
Sautéing shallots gently releases their natural sweetness without bitterness, while deglazing the pan with white wine captures every flavorful fond left from the shrimp.
Simmering the artichokes, capers, and olives together melds tangy, briny, and savory notes, while finishing with cream adds richness without overpowering the fresh lemony brightness.
Don’t rush each step; patience builds depth in this seemingly simple dish.
Serving Suggestions For Maximum Enjoyment
This dish pairs beautifully with light, fresh sides.
A crisp green salad dressed in lemon vinaigrette complements the creamy pasta without adding heaviness.
Serve alongside crusty garlic bread to soak up the luscious sauce, or offer roasted seasonal vegetables for a wholesome accompaniment.
Garnish with extra parsley or a sprinkle of Parmesan for a visual pop and added flavor.
For entertaining, serve in shallow bowls to showcase the shrimp and artichokes prominently—it makes the dish look as good as it tastes.
Storage Tips To Maintain Freshness
Lemon Shrimp Linguine is best enjoyed fresh, but leftovers can be stored properly for up to 2 days.
Place the pasta and shrimp in an airtight container and refrigerate promptly.
When reheating, do so gently over low heat on the stovetop, adding a splash of cream or reserved pasta water to restore creaminess.
Avoid microwaving at high power, which can overcook shrimp and separate the sauce.
For meal prep, store shrimp and pasta separately, combining just before serving to retain texture and flavor.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry to remove excess moisture. This ensures they sear nicely rather than steaming in the skillet.
2. Can I substitute heavy cream?
You can use half-and-half or a plant-based cream alternative for a lighter version. The sauce may be slightly less rich but still creamy and flavorful.
3. Can I make this gluten-free?
Absolutely! Replace linguine with gluten-free pasta of your choice. Cook according to the package directions, as gluten-free pasta often has different cooking times.
4. How do I keep the shrimp tender?
Cook shrimp over medium-high heat just until they turn opaque, typically 2–3 minutes per side. Overcooking will make them tough and rubbery.
5. Can I prepare this ahead of time?
You can prep ingredients ahead—chop artichokes, olives, and shallots, and measure spices in advance. For best results, cook and combine just before serving to maintain the sauce’s freshness and shrimp’s texture.
