Lemon Shrimp Linguine Recipe

Lemon Shrimp Linguine Recipe

How To Make Lemon Shrimp Linguine

Tangy lemon adds a bit of zing to this shrimp linguine, that’s packed with juicy and plump shrimp and hearty seasonings for a mouthwatering meal!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2tbspWorld Market® Extra Virgin Olive Oil
  • ¾shrimp,peeled and deveined
  • ½tspWorld Market® Garlic Powder
  • ¼tspWorld Market® Black Pepper
  • 8ozSolitaly Lemon Linguine Pasta

For Sauce:

  • 2tbspWorld Market® Extra Virgin Olive Oil
  • ½tspWorld Market® Garlic Powder
  • 2tbspWorld Market® Shallots
  • ½lemon,juiced
  • ¾cupwhite wine
  • 2jarsCucina & Amore Grilled Artichoke Hearts,chopped
  • cupPacific Foods Organic Chicken Bone Broth
  • 3tbspMezzetta Capers
  • ¼cupMezzetta Pitted Kalamata Olives,halved
  • ¾cupheavy cream


  1. Add the pasta to a large pot of salted water. Cook according to package directions.

  2. Toss the shrimp with garlic powder, salt and pepper.

  3. Heat 2 tablespoons of olive oil over medium high heat and cook the shrimp for 2 to 3 minutes per side or until just cooked through. Remove from pan and set aside.

  4. Add 2 tablespoons of olive oil, shallot, and garlic powder to the skillet. Cook until fragrant.

  5. Add the white wine and broth. Simmer for about 5 minutes, until reduced by half. Add in the remaining ingredients and simmer 5 minutes.

  6. Remove from heat, stir in the heavy cream, shrimp and pasta.

  7. Sprinkle with grated cheese and parsley, serve, and enjoy!


  • Calories: 367.18kcal
  • Fat: 21.27g
  • Saturated Fat: 8.30g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.26g
  • Polyunsaturated Fat: 1.65g
  • Carbohydrates: 33.38g
  • Fiber: 2.62g
  • Sugar: 2.68g
  • Protein: 6.52g
  • Cholesterol: 41.70mg
  • Sodium: 177.89mg
  • Calcium: 47.30mg
  • Potassium: 209.81mg
  • Iron: 1.18mg
  • Vitamin A: 124.76µg
  • Vitamin C: 4.96mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to