Looking for a fantastic homemade dinner recipe that’s both elegant and easy to make? This Lemon Garlic Shrimp Linguine delivers bright, savory flavors in under 30 minutes, perfect for any weeknight meal or special occasion. You’ll love how quickly you can create a restaurant-quality dish right in your own kitchen.
Key Ingredients & Substitutions
- Shrimp: Use fresh or frozen shrimp, peeled and deveined.
- Linguine: Any long pasta works, like spaghetti or fettuccine.
- Lemon: Fresh lemon juice and zest are essential for bright flavor.
- Garlic: Fresh minced garlic offers the best aroma.
- Butter: Unsalted butter is preferred.
- Chicken Broth (low sodium): Vegetable broth is a great alternative.
- Parsley: Fresh flat-leaf parsley is ideal for garnish.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, umami finish.
Ingredients
- 1 lb linguine
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 2 tbsp unsalted butter
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup grated Parmesan cheese, for serving
How Much Time Will You Need?
- Total Time: 25-30 minutes
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Servings: 4
- Tools Needed: Large pot, large skillet, tongs
Step-by-Step Instructions
1. Cook the Linguine
Boil a large pot of salted water. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Create the Lemon Garlic Sauce
In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the chicken broth and lemon juice, bringing the mixture to a simmer.
4. Finish the Sauce
Stir in the butter until it melts and the sauce slightly thickens. Season the sauce with salt and black pepper to your taste. This sauce is a key element of this homemade dinner recipe.
5. Combine Pasta and Shrimp
Add the cooked linguine and reserved pasta water to the skillet with the sauce. Toss to coat the pasta evenly. Return the cooked shrimp to the skillet and toss everything together gently.
6. Garnish and Serve
Stir in most of the fresh parsley. Serve immediately, garnished with the remaining parsley and a generous sprinkle of grated Parmesan cheese. You’ve just prepared a delightful homemade dinner recipe!
Variation Ideas
- Add a handful of cherry tomatoes for a burst of sweetness.
- Sauté some spinach or asparagus with the garlic for added vegetables.
- Stir in a dollop of cream cheese or a splash of milk for a creamier sauce.
- Sprinkle with toasted breadcrumbs for extra texture.
Storage Instructions
You can store leftover Lemon Garlic Shrimp Linguine in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid overheating to keep the shrimp tender.
Frequently Asked Questions (FAQ)
- Can I use smaller shrimp? Yes, you can use smaller shrimp, but adjust cooking time as they will cook faster.
- What if I don’t have fresh lemons? Bottled lemon juice can work in a pinch, but fresh lemon juice and zest provide the best flavor for this homemade dinner recipe.
- Can I prepare this ahead of time? This dish is best enjoyed fresh, as pasta can absorb too much sauce and shrimp can become tough when reheated.
- Is this dish spicy? The red pepper flakes are optional; you can omit them entirely for a non-spicy version.
- Can I use gluten-free pasta? Absolutely! Use your favorite gluten-free linguine or long pasta.
- How do I prevent the shrimp from getting rubbery? Cook the shrimp just until they turn pink and opaque. Overcooking is the main cause of rubbery shrimp.