Shrimp Lemon Pepper Linguini Recipe - Allrecipes.com
Shrimp Lemon Pepper Linguini Recipe
  • READY IN 40 mins

Shrimp Lemon Pepper Linguini

Recipe by  

"So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
  3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2005

This is so good! I tried the recipe as written the first time and agree that a bit more sauce is needed. So the second time I made it I increased the sauce ingredients by 1/2 and it was plenty. I used a prepackaged frozen seafood medley in place of all shrimp and it was wonderful. I also think the pepper amount was fine. It is peppery but after all, the recipe is for "Shrimp Lemon PEPPER Linguini". I can see though how some taste buds might think it is too much pepper. Overall, this recipe is a winner. It is definately restaurant quality and definately good enough to serve to company.

 
Most Helpful Critical Review
Jan 27, 2004

The overall taste of this dish was good. There was way too much pepper for my husband & me --we had to rinse the food off and start over. I would recommend adding the salt and pepper to taste and not following the 2tsp given in the recipe.

 
Apr 22, 2006

Unfortunately, I did not have any linguini on hand and had to use spaghettini. I strongly do not suggest changing the pasta. This is truly a recipe best reserved for linguini or any other wide pasta and nothing else. I will try and use less lemon zest next time since I prefer a more 'shrimpy' taste than a 'lemony' one. This, of course, is just a personal taste though. This was an especially tasty recipe and one everyone should try!

 
Aug 28, 2008

EEEEE-YUM!! I didn't put in the full amount of pepper and I DID double the sauce. Such a wonderful, yummy recipe! This goes into my "favorites" book! Thanks skini.

 
Aug 01, 2005

Delicious, and EASY. I followed other reviewers suggestions and increased the amount of sauce ingredients and it was perfect. I've made this three times now. The second time I grilled the shrimp on skewers and the third time we used grilled chicken breast in place of the shrimp and it was fabulous.It's very light and perfect for summer. Top it with some fresh grated parmesan cheese and some fresh tomatoes on the side and you have the perfect meal. Thanks for a wonderful recipe skini!

 
Feb 22, 2006

Really good and really quick! This was my first time cooking w/ shrimp- and I even cheated! I bought a big bag of precooked shrimp. I thawed them in water, them warmed them through in the oil/garlic sauce. I did not have any wine, just did w/o. We didn't even miss it!

 
Nov 23, 2010

Short and sweet...this was excellent. Enjoyed preparing this nearly as much as I enjoyed eating it. Didn't measure anything (takes the fun out of cooking!), just cooked to my heart's content. Fresh, basic and exquisite ingredients. Beautiful dish. Simply perfect. My tummy is a happy camper tonight.

 
Jan 30, 2006

Very good, very easy...we really enjoyed this one. The only change I made was to add some capers along with the lemon...so yummy.

 

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 203 mg
  • 68%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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