Fans of shrimp and pasta recipes are going to love this Lemon Pepper Shrimp Linguine recipe! Plump and juicy shrimp is bathed in a buttery lemon pepper sauce and tossed with al dente pasta for a delicious dinner for busy weeknights.
❤️ Why you'll love Lemon Pepper Shrimp Linguine
Quick & Easy recipe: with a short cooking time and simple ingredients, this shrimp pasta recipe is ready in under 30 minutes, perfect for busy weeknights.
Shrimp recipe lovers: Lemon pepper shrimp pasta makes a great weeknight dinner and is the perfect recipe for date night!
Versatile: this recipe lends well to adding your own variations with flavor and veggies.
🥘 Ingredients
Large fresh shrimp
Olive oil
Salt
Black pepper
Lemons, for juice and zest
Fresh thyme
Unsalted butter
Dried linguine pasta
Parmesan cheese
Fresh parsley
🔪 Instructions
- Cook pasta in a large pot of water according to package directions. When done cooking, reserve ¼ cup pasta water, then drain remaining pasta cooking water and set pasta aside in mixing bowl.
- While the pasta cooks, in a small bowl, toss shrimp with salt and black pepper to coat.
- Heat a large skillet over medium heat with a small amount of olive oil until hot.
- Carefully add shrimp mixture to hot skillet and cook for 2-3 minutes on each side, until shrimp turn pink.
- Add cooked linguine to the shrimp and using a pair of tongs, toss to combine. Remove from heat and set aside.
- Place lemon juice, fresh thyme, and lemon zest in a small saucepan and bring to a boil. Remove from heat and add the butter, stirring until butter just melts.
- Stir the lemon butter mixture and pasta water into the pasta and shrimp mixture. Toss to coat, sprinkle with 1 teaspoon fresh thyme to garnish and serve with lemon wedges
🥄 Equipment
Large pot
Large skillet
Small saucepan
Small bowl
Tongs
🥫Storage
Refrigerate: store leftovers in an airtight container up to 3 days.
Reheat: warm leftovers on the stove top with a touch of water or in the microwave until warmed through.
📖 Variations
Spicy Lemon Pepper Shrimp Linguine: sprinkle shrimp mixture with ¼- ½ teaspoon red pepper flakes to add a little spicy heat to the dish.
Garlic Lemon Pepper Shrimp Linguine: add 3 cloves minced garlic cloves to the shrimp mixture when cooking.
Creamy Lemon Pepper Shrimp: substitute heavy cream for the pasta water for a creamy pasta dish.
Pasta twist: substitute your favorite pasta shapes for the linguine. Dried penne pasta, spiral pasta, or bow tie pasta all work great in this recipe.
💭 Tips
- Fresh shrimp: buy large fresh shrimp that has already been peeled and deveined for convenience.
- Frozen shrimp: if using frozen shrimp, thaw before cooking by running under cold water until shrimp are thawed.
📚 Related Recipes
Pasta lovers will love this Creamy Chicken Linguine, a quick and easy weeknight recipe.
A touch of saffron makes this Shrimp Alfredo Linguine an outstanding recipe that will impress your family and friends.
Looking for a touch of sweet after dinner? These Candied Dates are the perfect bite!
This Pepper-Crusted Sirloin over Warm Farro Spinach Salad makes a great date night recipe.
Make these Date Muffins for your next Sunday morning brunch!
🍽 Serve with..
Serve this lemon butter shrimp pasta with a hearty loaf of Italian bread, cheesy garlic bread, and a green side salad.
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📖 Recipe
Lemon Pepper Shrimp Linguine
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Ingredients
- 1 pound large shrimp , peeled & deveined
- ½ teaspoon salt
- 1½ teaspoon fresh ground pepper
- 3 tablespoons lemon juice , freshly squeezed
- 1 medium lemon , zested, then wedged and served alongside dish
- 2 teaspoons fresh thyme
- 3 tablespoons unsalted butter
- 6 ounces dried linguine
Instructions
- Cook pasta in a large pot of water according to package directions. When done cooking, reserve ¼ cup pasta water, then drain remaining pasta cooking water and set pasta aside in mixing bowl.
- While the pasta cooks, in a small bowl, toss shrimp with salt and black pepper to coat.
- Heat a large skillet over medium heat with a small amount of olive oil until hot.
- Carefully add shrimp mixture to hot skillet and cook for 2-3 minutes on each side, until shrimp turn pink.
- Add cooked linguine to the shrimp and using a pair of tongs, toss to combine. Remove from heat and set aside.
- Place lemon juice, fresh thyme, and lemon zest in a small saucepan and bring to a boil. Remove from heat and add the butter, stirring until butter just melts.
- Stir the lemon butter mixture and pasta water into the pasta and shrimp mixture. Toss to coat.
- Sprinkle with 1 teaspoon fresh thyme and Parmesan cheese (if using) to garnish and serve with lemon wedges.
moderncomfortfood says
Yum! Lemony shrimp always hits the spot with me, and I love this approach to (almost) guilt-free pasta sauce. I'm up a couple of pounds and should be following along with your wonderful Cooking Light series of recipes rather than cooking my own. Thanks for sharing!