Lemon Shrimp Linguine is an incredibly flavorful (and quick) pasta dish that we can’t get enough of. Juicy shrimp are tossed with a lemony linguine and a creamy sauce made from shallots, artichokes, and capers to take shrimp scampi to the next level.
Linguine and shrimp go together like… well linguine and shrimp!
In a shrimp linguine like this one, the ingredients are everything. From robust briney flavors from the capers and olives, to a hint of smokiness from the grilled marinated artichokes and the freshness of lemon you’re going to love this linguine pasta!
I love grilled artichokes (which you can buy in a jar already grilled and marinated) and the addition of shallots, white wine, and capers create the perfect sauce.
Make Meals a Breeze
Ensuring you have the right tools in the kitchen saves both time and money. For this shrimp linguine recipe, I cooked the shrimp for this linguine in the GreenPan frying pan, it does a phenomenal job and everything literally slides out of the non-stick surface. I love Epicurean Cutting Boards and JA Henckels International knives to make cutting and chopping easy!
How To Make Shrimp Linguine
Shrimp linguine is very simple and quick to make. While the water is heating you can cook your shrimp and while the noodles boil you can make the sauce so the entire dish is ready in less than 30 minutes. Impressive right?
- Boil the linguine in a pot of salted, boiling water.
- While the pasta cooks, season and fry the shrimp for a couple minutes on each side. Set aside.
- Using the same pan, add shallots, garlic, white wine and bone broth and simmer (this is where it starts to smell insanely good).
- Add in all of the remaining ingredients – capers, artichokes, olives, and heavy cream for some extra richness.
- Simmer for about 5 more minutes, then remove it from the heat.
- Toss the linguine and shrimp into the sauce.
It’s the perfect finishing tough! Serve the lemon shrimp linguine topped with shredded cheese and parsley for some extra color, and dig in!
More Shrimp Recipes You’ll Love
- Cajun Shrimp Pasta – So flavorful!
- Easy Shrimp Scampi Recipe – only 10 minutes!
- Bang Bang Shrimp
- Sheet Pan Shrimp Boil
- Skillet Shrimp Fajitas – Family friendly!
- Shrimp Pasta Salad – Make ahead recipe!
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 ounces medium shrimp peeled and deveined
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 8 ounces linguine
Sauce
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- 2 tablespoons dried shallots
- ½ lemon juiced
- ¾ cup white wine
- 2 jars Cucina & Amore Grilled Artichoke Hearts chopped
- ⅓ cup Pacific Foods Organic Chicken Bone Broth
- 3 tablespoons Mezzetta Capers
- ¼ cup Mezzetta Pitted Kalamata Olives halved
- ¾ cup heavy whipping cream
Instructions
- Add pasta to a large pot of salted water. Cook according to package directions.
- Meanwhile, toss shrimp with garlic powder, salt and pepper.
- Heat 2 tablespoons olive oil over medium high heat and cook shrimp 2-3 minutes per side or until just cooked through. Remove from pan and set aside.
- Add 2 tablespoons olive oil, shallot & garlic powder to the skillet. Cook until fragrant. Add white wine and broth. Simmer until reduced by half, about 5 minutes.
- Add in remaining ingredients and simmer 5 minutes.
- Remove from heat, stir in heavy cream, shrimp and pasta. Sprinkle with grated cheese and parsley and serve.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN this Delicious Pasta Recipe
Loved this dish and the unique flavors, a kicked up scampi! Easy prep, and it goes together quickly. There are just the two of us, so instead of making extra sauce (other reviewers) I made less linguine. I also used fresh garlic and shallots.
Best Lemon Shrimp dish. I ever had!
Thank you
You’re welcome Marcy! So happy to hear that!
3/4 ? peeled & deveined shrimp–Is it pounds or ?
Yes Pam, ¾ pound. Enjoy the shrimp linguine! (Fixed, thank you!)
This is one of the best recipe’s I’ve tried in all of my 79 years!!! I added steamed asparagus at the end. Absolutely delicious!!!!!!!!
I’m so glad you loved this as much as we do!
Looking forward for your recipes
Thank you Otto, I hope you enjoy them!
Do you have to use the wine?
It adds a lovely dimension to the flavor but you can omit the wine Natalie!
How much butter? Did I miss it?
That’s heavy cream, Ciarra. Updated, thank you :)
Can this be made with chicken?
I think this would be delicious with chicken!
Holly ur food look.yummy and good to eat thank u for sharing ur recipes with me I wouldike to. Try some of them i..really enjoy yr. Recipes thank y Cindy Maki
You’re so welcome, I’m glad you enjoy them Cindy!
This looks so good, but my children won’t eat shrimp. Do you think this recipe would work with chicken?
I think this would be delicious with chicken! You can cut and cook chicken or even use rotisserie chicken as a shortcut.
This looks so delicious! My girlfriend and I both LOVE pasta! I’ve already sent her the link to this so we can try and make this recipe ourselves for tomorrow. Thank you!
You’re welcome. You will not be disappointed Bryan!!
What a great recipe and so much flavor, too! We have a Cost Plus World Market right near us that I love, so will head over there this weekend to pick up the ingredients. My husband will really like this dish!
You’re right, he’ll love it! Enjoy the dish, and your trip to Cost Plus World Market!