- 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
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!