Linguine with Lemon Garlic Shrimp is a delicious and flavorful pasta dish that combines the tangy zest of lemon, the richness of garlic, and the succulence of shrimp.
To begin, a large pot of well-salted water is brought to a boil. The linguine, a thin and delicate pasta, is then cooked in the boiling water until it reaches the perfect al dente texture. Before draining the pasta, about 3/4 cup of the cooking water is reserved, which will later contribute to the creaminess of the sauce. Meanwhile, the preparation of the shrimp begins by finely grating lemon zest and squeezing fresh lemon juice. The shrimp, which have been peeled and deveined, are tossed with the lemon zest, salt, and pepper, ensuring they are coated with vibrant flavors. In a skillet over medium-high heat, butter is melted until it sizzles and foams. Thinly sliced garlic and a dash of crushed red pepper flakes are added, infusing the butter with their aromatic essence. The shrimp are then cooked in this flavorful mixture until they turn opaque, maintaining their juicy tenderness. A splash of dry white wine and lemon juice is added to the skillet, creating a delightful sauce that enhances the overall taste. Next, the drained linguine is combined with mascarpone, a creamy Italian cheese, and a portion of the reserved cooking water. These ingredients are tossed together, ensuring that the pasta and shrimp are thoroughly coated in the luscious sauce. Additional cooking water can be added as needed to achieve the desired creaminess. The remaining lemon zest and thinly sliced chives are sprinkled over the dish, adding a final burst of freshness and visual appeal.
The Linguine with Lemon Garlic Shrimp is now ready to be savored. Each forkful of pasta reveals the tangy zest of lemon, the aromatic garlic, and the succulent shrimp, all coming together in perfect harmony. The creamy sauce beautifully clings to the linguine, providing a satisfying and indulgent dining experience.
SERVES:
INGREDIENTS:
- Kosher salt
- 1/2 lb. dried thin linguine
- 1 lemon
- 1 lb. extra-large (26 to 30 per lb.) shrimp, peeled and deveined
- Freshly ground black pepper
- 1 oz. (2 Tbs.) unsalted butter
- 3 medium cloves garlic, thinly sliced (1 Tbs.)
- 1/8 to 1/4 tsp. crushed red pepper flakes
- 1/4 cup dry white wine, such as Pinot Grigio
- 1/2 cup mascarpone
- 2 Tbs. thinly sliced chives
INSTRUCTIONS:
- Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to the package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta.
- Meanwhile, finely grate 11/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper.
- In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute.
- Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 830 CALORIES | 40G PROTEIN | 62G CARB | 45G TOTAL FAT | 24G SAT FAT |
12G MONO FAT | 2.5G POLY FAT | 340MG CHOL | 640MG SODIUM | 4G FIBER
NOTE:
- This easy pasta gets its luxurious creaminess from mascarpone, an Italian cream cheese.
- For best results when zesting, choose thick-skinned lemons, which tend to have pebbly-textured skin. Before zesting, scrub the lemon’s skin well to remove any residue (a soak in warm water can help remove any wax coating). Remove just the thin yellow layer of rind, not the white pith below. Use a vegetable peeler to get wide strips of zest and a rasp-style grater for finely grated zest.
