Shrimp Linguine

Image of Paola van der Hulst
Paola van der Hulst Website
Rated 5.0 based on 1 customer reviews
Shrimp Linguine
Shrimp Linguine
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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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Image of Katie Hason
November 09, 2017 at 1:59am

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!