If you’re craving a light, refreshing pasta dish that feels like a warm hug, this Shrimp Lemon Parsley Linguine Recipe is exactly what you need. I absolutely love how the bright notes of lemon and fresh parsley elevate the succulent shrimp and perfectly cooked linguine—trust me, it’s a total crowd-pleaser. Whether it’s a weeknight dinner or a casual weekend meal, you’ll find this recipe hits that sweet spot between elegant and easy.
When I first tried this dish, I was amazed by how simple ingredients could come together to create such vibrant flavors. The beauty of this Shrimp Lemon Parsley Linguine Recipe is that it works well for quick dinners, summer gatherings, or even when you want to impress a guest without spending hours in the kitchen. Plus, it’s packed with fresh brightness that feels especially great to enjoy after a long day.
Why You’ll Love This Recipe
- Fresh and Bright Flavors: The lemon and parsley bring a lively freshness that complements the shrimp perfectly.
- Quick and Easy: Ready in about 20 minutes, it’s perfect for busy nights when you want something flavorful fast.
- Versatile: Great as a light main course or dressed up with extra veggies for a heartier meal.
- Family Favorite: My family goes crazy for it every time, and yours will too!
Ingredients You’ll Need
Every ingredient in this Shrimp Lemon Parsley Linguine Recipe plays a crucial role in building its fresh and comforting flavor profile. When shopping, pick out the freshest shrimp you can find and bright, fragrant lemons to really make the dish pop.
- Linguine noodles: I prefer white linguine, but whole wheat works for a nuttier flavor.
- Unsalted butter: It adds richness without overpowering the delicate shrimp.
- Olive oil: Use extra virgin for the best taste and aroma.
- Garlic: Freshly minced garlic is essential for that savory base.
- Large shrimp: Peeled and deveined shrimp cook quickly and soak up flavors beautifully.
- Salt and freshly ground black pepper: Basics that enhance every flavor in the dish.
- Fresh chopped parsley: Adds a verdant, herbal brightness that ties everything together.
- Lemon zest and fresh lemon juice: Providing that unmistakable citrus punch.
- Lemon slices: For a pretty garnish and a touch of extra zest while cooking.
- Crushed red pepper flakes: Just a pinch for a touch of heat that balances the lemon’s brightness.
- Freshly grated parmesan cheese: A savory finish that melts beautifully into the pasta.
Variations
I love how flexible this Shrimp Lemon Parsley Linguine Recipe is, so don’t hesitate to personalize it based on what you have or prefer. I often swap in whatever fresh veggies are in season or add a splash of white wine to deepen the flavors.
- Add White Wine: I sometimes pour in about 1/4 cup of a dry white wine when sautéing the shrimp—it lends a lovely depth and a subtle tang.
- Veggie Boost: Tossing in asparagus or cherry tomatoes ups the nutrition and adds bursts of color and texture.
- Zucchini Noodles: For a low-carb twist, substitute zucchini noodles—you’ll still get all the fresh flavors minus the pasta.
- Heat It Up: If you like spice, add more crushed red pepper flakes or a dash of cayenne—I’ve done this for a dinner party and everyone loved the extra kick.
How to Make Shrimp Lemon Parsley Linguine Recipe
Step 1: Cook the Linguine Perfectly
Start by bringing a large pot of salted water to a boil—adding a bit of oil helps keep the noodles from sticking. Cook the linguine according to package instructions so it’s al dente; overcooked pasta loses its bounce and texture, and we don’t want that here. When it’s done, drain it, but save a cup of pasta water just in case you want to loosen the sauce later.
Step 2: Sauté Garlic and Shrimp
In a large skillet, melt the butter with olive oil over medium-low heat. Add the minced garlic and cook gently for about a minute, stirring often—don’t let it burn or it will taste bitter. Then, add seasoned shrimp and sauté them for 4 to 5 minutes, tossing frequently until they turn pink and just cooked through. Shrimp cook fast, so keep a close eye on them to avoid rubbery texture.
Step 3: Finish with Lemon, Parsley, and Seasonings
Remove the skillet from heat and immediately stir in fresh chopped parsley, lemon zest, lemon juice, lemon slices, and crushed red pepper flakes. Toss everything gently so those fresh flavors infuse without overheating the herbs and citrus. At this point, taste and tweak the seasoning with more salt or pepper if you like.
Step 4: Combine Pasta and Sauce
Add the drained linguine straight into the skillet with the shrimp mixture. Toss everything together gently so the noodles soak up all the lemony garlic goodness. Top with freshly grated parmesan cheese and give it a final toss—it adds that creamy, savory note that I can’t live without in pasta dishes.
Pro Tips for Making Shrimp Lemon Parsley Linguine Recipe
- Don’t Overcook Shrimp: I learned the hard way that shrimp get rubbery fast, so cook them just until they turn pink and opaque.
- Save Pasta Water: Add a splash if the sauce feels too thick—it helps the sauce cling to the noodles beautifully.
- Fresh is Best: Always use fresh lemon juice and parsley to keep the dish lively and bright.
- Balance Flavors: Taste before serving and adjust salt, pepper, or lemon to your preference—it’s all about your perfect balance.
How to Serve Shrimp Lemon Parsley Linguine Recipe
Garnishes
I like to finish the dish with an extra sprinkle of parsley and a few more parmesan shavings—both add fresh color and a hit of sharpness that rounds out the flavors. A twist of lemon on the side is also great for anyone who loves that extra citrus note.
Side Dishes
My go-to sides for this recipe are a crisp green salad with a light vinaigrette or some crusty garlic bread to sop up all the garlicky lemon sauce. If I’m feeling indulgent, roasted asparagus or a simple tomato bruschetta work wonderfully to complement the seafood flavors.
Creative Ways to Present
For a dinner party, I love to toss the pasta in individual shallow bowls, then top with a lemon slice and a sprig of parsley—it looks vibrant and inviting. Sometimes, I even lay the linguine nest in the center and arrange shrimp artfully on top for that wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover Shrimp Lemon Parsley Linguine in an airtight container in the fridge, and it usually stays fresh for up to 2 days. Because shrimp can get a little tough if reheated too much, I manually add a splash of water or broth before reheating to keep the noodles moist.
Freezing
Honestly, I don’t recommend freezing the whole dish because the shrimp’s texture suffers, but you can freeze cooked linguine separately. When reheating, just toss the shrimp fresh in a quick lemon garlic sauce to keep things bright and tender.
Reheating
To reheat leftovers, I gently warm the linguine with a little olive oil or butter in a skillet over low heat. Adding lemon juice freshens it up again, and sprinkling extra parsley before serving revives those lively flavors.
FAQs
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Can I use frozen shrimp for this Shrimp Lemon Parsley Linguine Recipe?
Yes! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water in the pan. This helps the shrimp sear nicely and keeps the sauce from becoming watery.
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What can I substitute if I don’t have fresh parsley?
If you don’t have fresh parsley on hand, fresh basil or cilantro can work as alternatives, though they give a different flavor profile. Dried parsley isn’t quite the same, but can be added in a pinch—just use less and add it during cooking rather than as a garnish.
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How can I make this dish gluten-free?
Swap regular linguine for gluten-free pasta or zucchini noodles for a fresh, low-carb option. Both work well and maintain the dish’s light texture and bright flavors.
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Can I add more vegetables to the recipe?
Absolutely! I love adding asparagus or cherry tomatoes for extra color and nutrients. Just toss them in when you add the shrimp, so they cook together nicely without overcooking.
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What wine pairs well with Shrimp Lemon Parsley Linguine?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements this dish beautifully, echoing the lemony brightness and seafood flavors.
Final Thoughts
This Shrimp Lemon Parsley Linguine Recipe holds a special place in my heart because it’s so reliable: quick to prepare, full of fresh flavors, and universally loved. I recommend giving it a try the next time you want an easy yet elegant dinner that doesn’t feel rushed or complicated. You’ll enjoy how effortlessly it comes together and how everyone at the table asks for seconds. Dive into it and savor those bright, buttery bites—you deserve it!
Print
Shrimp Lemon Parsley Linguine Recipe
- Prep Time: 3 minutes
- Cook Time: 17 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Shrimp Linguine recipe is a flavorful and simple Italian-inspired pasta dish perfect for a quick weeknight dinner. Tender large shrimp are sautéed with garlic, butter, and olive oil, then tossed with linguine, fresh parsley, lemon zest and juice, and finished with parmesan cheese for a bright, savory meal that’s sure to impress.
Ingredients
Pasta
- 1 pound linguine noodles, white or wheat
Shrimp and Sauce
- 4 Tablespoons unsalted butter
- 3 Tablespoons olive oil
- 5 cloves garlic, minced
- 1 pound large shrimp, about 20 shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh chopped parsley
- Lemon zest from 1/2 of a large lemon
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 lemon, thinly sliced in half-rounds
- Crushed red pepper flakes, to taste
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of water to boil. Add a little oil and salt to the boiling water and cook the linguine according to package instructions until al dente. Drain and set aside.
- Season Shrimp: Meanwhile, season the peeled and deveined shrimp with salt and freshly ground black pepper. Set aside.
- Sauté Garlic and Shrimp: Heat unsalted butter and olive oil in an extra-large skillet over medium-low heat. Once the butter has melted, add the minced garlic and sauté for 1 minute, being careful not to burn it. Then add the shrimp and cook, tossing often, until they turn pink and are just cooked through, about 4-5 minutes.
- Add Flavorings: Remove the skillet from heat and stir in fresh chopped parsley, lemon zest, fresh lemon juice, lemon slices, and crushed red pepper flakes. Toss to combine and adjust seasoning with additional salt and pepper if needed.
- Toss Pasta with Sauce: Add the drained linguine noodles to the skillet with the shrimp and sauce. Sprinkle freshly grated parmesan cheese over the top and gently toss everything together until well combined and the cheese is slightly melted.
- Serve: Serve immediately while warm, garnished with extra parsley or lemon slices if desired.
Notes
- Variations: Add 1/4 cup white wine during step 3 and let it cook down for extra depth of flavor.
- Add vegetables like asparagus or cherry tomatoes with the shrimp for a more colorful and nutritious dish.
- For a lower-carb option, substitute linguine noodles with zucchini noodles.
