- ¼ cup olive oil, divided
- 5 garlic cloves, minced
- 2 tablespoons chopped parsley
- 1 lemon, zested
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper, or more to taste
- salt and ground black pepper to taste
- 7 ounces peeled and deveined shrimp
- 1½ tablespoons salt
- 7 ounces linguine
- 1 tablespoon fresh chopped parsley, or more to taste
- 1 lemon, cut into wedges
- Mix 3 tablespoons olive oil, garlic, parsley, lemon zest, sugar, and cayenne pepper together in a small bowl; season with salt and pepper. Add shrimp to the bowl and turn to coat. Cover bowl with plastic wrap and refrigerate for at least two hours.
- Bring a pot of water to a rapid boil. Stir 1½ tablespoons salt into the boiling water. Cook linguine at a boil, stirring frequently, until the pasta is al dente, 9 to 11 minutes; drain.
- Heat a large skillet over medium. Remove shrimp from the marinade and shake to remove excess moisture; cook in the hot skillet until turning pink and beginning to curl, 3 to 4 minutes per side.
- Toss linguine with the shrimp in the skillet. Drizzle remaining tablespoon olive oil over the mixture while tossing; garnish with parsley and serve with lemon wedges.
What others are saying
Helena Aiken says:
I can’t wait to make this sound so good
Laura Griffin says:
This is one of my favorite recipes to make during the week. Of course my husband takes most of the shrimp for his bowl! The cayenne, lemon, and garlic give it a great flavor we both enjoy.
Katie Hason says:
This simple linguine dish is a classic and one of my favorites. The dash of cayenne pepper adds a bit of extra heat! Really good!