Lemon Shrimp Linguine
Tender shrimp and al dente linguine meet a creamy lemon sauce with artichokes, olives, and capers. This 30-minute pasta dish is a weeknight winner—easy, flavorful, and packed with protein and healthy fats, making it as nourishing as it is satisfying.
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.
