Lemon Shrimp Linguine
Make Lemon Shrimp Linguine tonight: bright lemon, plump shrimp, and a silky cream sauce for easy weeknight entertaining.
Ingredients
- 2 tablespoons World Market® Extra Virgin Olive Oil
- 12 ounces medium shrimp (peeled and deveined )
- ½ teaspoon World Market® Garlic Powder
- ¼ teaspoon black pepper
- 8 ounces linguine
- 2 tablespoons World Market® Extra Virgin Olive Oil
- ½ teaspoon World Market® garlic powder
- 2 tablespoons World Market® 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
Step 1: Cook the linguine
Bring a large pot of generously salted water to a rolling boil and add the linguine, cooking it until just al dente according to the package directions. Drain the pasta, reserving a small cup of the starchy cooking water, then toss the drained strands lightly with a drizzle of olive oil to keep them glossy and separate. Set the warm pasta aside so it’s ready to be folded into the sauce later.
Step 2: Season and sear the shrimp
While the pasta cooks, toss the peeled, deveined shrimp with garlic powder, kosher salt, and black pepper so each shrimp is evenly coated. Heat 2 tablespoons of extra virgin olive oil in a skillet until shimmering, then sear the shrimp briefly—about 2–3 minutes per side—until the flesh is opaque and the edges gain a faint golden crust. Remove the shrimp and let them rest in a small bowl; they should look plump, pink, and just cooked through.
Step 3: Build and reduce the sauce
Add 2 tablespoons of olive oil to the same cooking vessel and gently sweat the minced shallots with a little more garlic powder until fragrant and translucent. Pour in the white wine and the chicken bone broth and let the mixture simmer and reduce by roughly half so it concentrates and becomes slightly syrupy. Stir in the chopped grilled artichoke hearts, capers, and halved Kalamata olives and simmer a few more minutes so the flavors fuse and the sauce thickens to a glossy, olive-speckled base.
Step 4: Finish, toss, and serve
Remove the reduced sauce from heat and swirl in the heavy cream and the juice of half a lemon to create a silky, pale lemon-tinged cream that clings to pasta strands. Return the seared shrimp to the sauce, add the cooked linguine, and toss gently to coat—add a splash of reserved pasta water if you need to loosen the sauce for a silky finish. Plate the linguine into a shallow pasta bowl, top with the plump shrimp, a scattering of capers and halved olives, a generous grating of cheese, and a bright shower of chopped parsley before serving.
Notes
- Pat shrimp very dry before searing to get a good crust.
- Reserve pasta water to loosen the sauce for a silky finish.
- Taste the sauce as it reduces to control salt and acidity.
- Serve immediately after tossing for the best texture and gloss.
- Use fresh lemon zest for extra brightness if desired.