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–+ servings
250ml Lemon Infused Olive Oil – zesty flavor infusion
Garden Infuzions

Lemon Garlic Shrimp Pasta with Lemon Infused Olive Oil

Bright lemon, tender shrimp, and silky pasta come together with Garden Infuzions Lemon Infused Olive Oil for a fresh, flavorful dinner that feels lively and comforting at the same time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces linguine pasta
  • 1 pound raw shrimp peeled and deveined
  • 3 tablespoons Lemon Infused Olive Oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 lemon zested and juiced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons reserved pasta water plus more as needed

Equipment

  • 1 Large pot For boiling the pasta
  • 1 Large skillet Wide enough to cook the shrimp in a single layer
  • 1 Colander For draining the pasta
  • 1 wooden spoon or tongs For tossing the pasta and sauce
  • 1 Microplane or zester For the lemon zest

Method
 

Instructions
  1. Bring a large pot of salted water to a boil and cook the linguine until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
  2. While the pasta cooks, pat the shrimp dry and season them with salt and black pepper.
  3. Heat the Lemon Infused Olive Oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds until fragrant.
  4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.
  5. Pour the white wine into the skillet and simmer for 1 to 2 minutes, scraping up any browned bits from the pan.
  6. Add the lemon juice, lemon zest, and about 2 tablespoons of reserved pasta water, then stir in the Parmesan until the sauce turns glossy.
  7. Add the drained pasta and toss to coat, adding a little more pasta water if needed to help the sauce cling to the noodles.
  8. Return the shrimp to the skillet, add the parsley, and toss gently. Taste and adjust with a pinch more salt, pepper, or lemon juice if needed.
  9. Serve right away with extra Parmesan and parsley on top.

Notes

Linguine gives the sauce plenty of surface to cling to, but spaghetti works well too. If you prefer a richer finish, add an extra tablespoon of butter at the end. For the best texture, do not overcook the shrimp or let the pasta sit too long before serving.

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