Lemon Garlic Shrimp Linguine Recipe

Linguine: A type of pasta that is long, flat, and narrow, perfect for soaking up the delicious sauce.

Shrimp: Fresh, peeled, and deveined shrimp are the main protein in this dish, providing a sweet and tender bite.

Garlic: Minced garlic adds a robust and aromatic flavor that complements the shrimp beautifully.

Lemon: Both the juice and zest of a lemon are used to add a bright, tangy flavor to the dish.

Olive oil: Used for sautéing the garlic and shrimp, it adds a rich and smooth texture to the sauce.

Parsley: Freshly chopped parsley adds a pop of color and a fresh, herbaceous note.

Red pepper flakes: These add a subtle heat that balances the other flavors.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of spice and depth to the seasoning.

When cooking shrimp, make sure to not overcrowd the skillet. Overcrowding can cause the shrimp to steam rather than sear, which affects their texture and flavor. Cook them in batches if necessary to ensure each piece gets a nice, even sear. This will enhance the overall taste and presentation of your Lemon Garlic Shrimp Linguine.

• linguine - Substitute with spaghetti: Both are long pasta shapes and will work similarly in the dish.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor that complements the other ingredients.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can still enhance the dish.

• lemon - Substitute with lime: Lime offers a similar acidity and citrus flavor, though it is slightly more tart.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• parsley - Substitute with cilantro: Cilantro provides a fresh, slightly citrusy flavor that can add a different but complementary note to the dish.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level and can be used in smaller quantities.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but still provides the necessary heat and spice.

• Allow the linguine and shrimp mixture to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled lemon garlic shrimp linguine to an airtight container. Opt for a shallow container to ensure even cooling and reheating.
• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3 days.
• If you plan to store the dish for a longer period, consider freezing. Divide the linguine and shrimp into individual portions for easy reheating.
• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the frozen portions in the refrigerator overnight. This gradual thawing helps maintain the texture of the shrimp and linguine.
• Reheat the dish in a skillet over medium heat, adding a splash of olive oil or lemon juice to revive the flavors. Stir gently to avoid breaking the shrimp.
• Alternatively, you can reheat in the microwave. Place the portion in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until warmed through.
• Garnish with fresh parsley and an extra squeeze of lemon juice before serving to refresh the flavors.

• Stovetop Method:

  1. Drizzle a bit of olive oil in a large skillet and heat over medium-low.
  2. Add the leftover lemon garlic shrimp linguine to the skillet.
  3. Stir occasionally to ensure even heating, adding a splash of lemon juice or water if it seems dry.
  4. Cook until the shrimp are heated through and the pasta is warm, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the linguine in an oven-safe dish and cover with aluminum foil.
  3. Add a few tablespoons of water or chicken broth to keep it moist.
  4. Bake for about 15-20 minutes, or until heated through.

• Microwave Method:

  1. Place the leftover linguine in a microwave-safe dish.
  2. Add a splash of water or lemon juice to prevent drying out.
  3. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes, stir, then continue heating in 30-second intervals until warm.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the leftover linguine to the bowl and cover.
  4. Stir occasionally until the shrimp and pasta are warmed through, about 10-15 minutes.

• Large pot: used to cook the linguine according to package instructions.

• Colander: used to drain the cooked linguine.

• Large skillet: used to heat the olive oil and cook the garlic, red pepper flakes, and shrimp.

• Wooden spoon: used to stir the ingredients in the skillet.

• Tongs: used to turn the shrimp while cooking to ensure they are evenly cooked.

• Zester: used to zest the lemon.

• Citrus juicer: used to extract the juice from the lemon.

• Measuring cups: used to measure the olive oil and parsley.

• Measuring spoons: used to measure the red pepper flakes, salt, and pepper.

• Cutting board: used to chop the parsley and prepare the garlic.

• Chef's knife: used to mince the garlic and chop the parsley.

• Serving bowl: used to serve the finished lemon garlic shrimp linguine.

• Tongs: used to toss the linguine with the other ingredients in the skillet.

Prep ingredients ahead: Peel and devein the shrimp in advance. Mince the garlic and chop the parsley beforehand to streamline cooking.

Use pre-cooked pasta: Opt for pre-cooked linguine to save boiling time. Simply reheat it in the skillet with the shrimp and sauce.

Lemon zest and juice: Zest and juice the lemon while the shrimp cooks to multitask efficiently.

One-pan method: Cook the shrimp and toss the linguine in the same skillet to minimize cleanup time.