Lemon Shrimp Linguine – A quick and easy pasta recipe filled with shrimp, a light lemon and garlic sauce, and red pepper flakes for a little bite.

Update – This recipe was originally posted in 2013. I thought I’d bring it back front and center because it is so good! It is still one of my favorite dishes to make with shrimp. And everyone always loves it! Don’t skip out on those red pepper flakes either. They totally make the dish, and remember, a little goes a long way.

I LOVE shrimp, and I LOVE this recipe! It is so quick and simple too! I think that may be why I really love it. It is great for a special meal on the weekends but quick enough to prepare on your average weeknight. I love serving it with bread and a salad, and occasionally with a glass of wine. You must give it a try!

Lemon Shrimp Linguine

Yield: 4

Ingredients

3/4 to 1 lb of linguine
3 tbsp butter
2 1/2 tbsp olive oil
4 cloves garlic, chopped
1 pound 71/90 count shrimp
1 tsp creole seasoning
1 tsp dried parsley (use fresh if you'd like)
zest of half of a lemon
1/4 cup lemon juice (about 1 to 2 lemons depending on the size)
1/8 tsp hot red pepper flakes*

Instructions

Bring a large pot of water to a boil. Add salt and a little drizzle of olive oil. Boil linguine for 7 to 10 minutes.
In a saute pan, melt butter and olive oil over medium heat. Add garlic, stirring constantly for 1 minute.
Add shrimp and season with creole seasoning. Saute shrimp for about 5 minutes. Remove from heat and add parsley, zest, lemon juice, and red pepper flakes.
Toss in pasta. I toss it in straight from the boiling water.

Notes

Adapted from: Barefoot Contessa

Lemon Shrimp Linguine