Lemon Pepper Shrimp Linguine
If you are looking for the perfect creamy lemon shrimp pasta recipe for your next busy weeknight dinner, then you will love this quick and easy recipe packed with buttery lemon pepper flavors that is ready in under 30 minutes.
Servings 3
Calories 425kcal
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.
Nutrition
Calories: 425kcal | Carbohydrates: 46g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 221mg | Sodium: 1249mg | Potassium: 338mg | Fiber: 2g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 1mg | Net Carbohydrates: 43g
