Seafood
Shrimp Linguine
Prep
10 minutes
Cook
30 minutes
Yield
2 -3
This easy Shrimp Linguine is the perfect recipe to take into summer. It's filling, healthy, and made with fresh, tasty ingredients.
If there is one thing I love it’s a good pasta recipe. Pasta has to be one of the ultimate comfort foods. It’s also versatile, and there are so many different combinations of sauces, proteins, and noodles, you can seriously make it your own. This Shrimp Linguine is the perfect summer pasta dish. It’s made with a creamy, buttery white wine sauce with lemon and topped with feta, olives, tomatoes, and parsley!
❤️ Why You’ll Love Shrimp Linguine
- Easy: A pasta dish should be simple. This Shrimp Linguine is just that. It’s easy and healthy. Making it a great dish to serve the whole family on a busy weeknight
- Healthy: This linguine is full of fresh, wholesome ingredients that are packed with flavor and good for you
- Versatile: Like any pasta dish, you can add in whatever veggies you’d like, swap the shrimp for your fav protein, or skip it all together. You can also use whatever noodles you like best
🍲 Ingredients
Shrimp – Shrimp is high in vitamins and minerals, it’s also a rich source of protein. Eating shrimp can promote heart and brain health due to the antioxidants, and it’s such an easy seafood to cook.
Linguine – I used linguine in this Shrimp Linguine recipe and generally linguine is the noodle of choice for seafood pasta. Linguine is a cross between spaghetti and fettuccine and originated in Genoa, Italy, where seafood is a popular choice. The thickness of the noodle makes it the perfect twirling noodle and soaks up all the sauce.
👩🍳 How to Make Shrimp Linguine
- Cook pasta to al dente and reserve ½ cup pasta water. Drain and set aside.
- Toss shrimp with olive oil, salt, pepper and garlic powder. Set aside.
- One the pasta is done cooking, to a large frying pan add 1 tbsp olive oil and turn to medium heat. Once the pan is hot, add the shrimp and cook for 2-3 minutes per side or until just cooked through. Remove the shrimp from the pan and set aside.
- Add the wine to deglaze the pan and scrape up any browned bits. Cook for about 2-3 minutes until some of the wine cooks off.
- Add the butter and minced garlic and cook until melted and combined with the wine, about 2-3 minutes. Add the lemon juice and capers and cook for 2 minutes. Add the cooked pasta and 1/2 cup reserved pasta water. Cook and toss the pasta with the sauce in the pan for 2-3 minutes until well coated. Taste and adjust seasoning with salt and pepper if desired.
- Remove the pasta from the heat and serve topped with the cooked shrimp, crumbled feta cheese, tomatoes, olives, zest of one lemon, fresh parsley and a drizzle of olive oil. Enjoy!
🪄 Tips and Tricks
- RESERVE 1/2 CUP OF PASTA WATER: This helps you with your sauce and you get the flavor from the starch of the noodles and saltwater. If you forget to save pasta water, try using chicken or vegetable broth.
🗒 Substitutions
- Shrimp: Swap the shrimp for salmon cut up in bite-size pieces, scallops, chicken, or even ground turkey. You can also skip adding any protein or use beans like chickpeas if you are vegetarian
- Wine: If you don’t have a bottle of wine open, or rather not have wine in your pasta, you can use broth instead or a non-alcoholic wine
- Linguine: I’m not the pasta police, you can use whatever kind of noodle you wish in this recipe
🗒 Best served with
👝 How to Store Leftovers
The leftovers of this Shrimp Linguine are so good. Honestly, I like eating them cold! Store them in an airtight container in the fridge for up to 3 days.
🤔 Common Questions
You can use either or. For this recipe, I used raw, but if you have cooked, don’t stress. Just keep in mind that you don’t need to cook them more, you just need to quickly heat them up with the seasonings below.
Raw shrimp is usually a white or blueish color. When cooked, it’ll turn pink, and this does not take long to happen. Cooking shrimp is so quick and easy!
Shrimp Linguine
Ingredients
- 200-250 g linguine noodles
For the shrimp
- 350-400 g defrosted shrimp, peeled and deveined
- 1 tsp salt
- 1/2 tsp pepepr
- 1/2 tsp garlic powder
- 2 tbsp olive oil, divided
For the sauce
- 1/2 cup pasta water
- 2 garlic cloves, minced
- 2 tbsp butter
- 1/4 cup lemon juice
- 1/3 cup chardonnay wine
For the toppings
- 1/2 cup crumbled feta cheese
- 1/2 cup quartered baby tomatoes
- 1/2 cup green olives, halved
- zest of one lemon
- 2 tbsp fresh minced parsley
- olive oil
Instructions
- Cook pasta to al dente and reserve ½ cup pasta water. Drain and set aside.
- Toss shrimp with olive oil, salt, pepper and garlic powder. Set aside.
- One the pasta is done cooking, to a large frying pan add 1 tbsp olive oil and turn to medium heat. Once the pan is hot, add the shrimp and cook for 2-3 minutes per side or until just cooked through. Remove the shrimp from the pan and set aside.
- Add the wine to deglaze the pan and scrape up any browned bits. Cook for about 2-3 minutes until some of the wine cooks off.
- Add the butter and minced garlic and cook until melted and combined with the wine, about 2-3 minutes. Add the lemon juice and capers and cook for 2 minutes. Add the cooked pasta and 1/2 cup reserved pasta water. Cook and toss the pasta with the sauce in the pan for 2-3 minutes until well coated. Taste and adjust seasoning with salt and pepper if desired.
- Remove the pasta from the heat and serve topped with the cooked shrimp, crumbled feta cheese, tomatoes, olives, zest of one lemon, fresh parsley and a drizzle of olive oil. Enjoy!
Notes
- If you don’t want to use wine, try a non-alcoholic chardonnay wine or broth (chicken or vegetable).
- If you forget to save pasta water, try using chicken or vegetable broth.
- If you love shrimp pasta, try our Greek Shrimp and Orzo Pasta Bake
