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Garlic-Lemon Shrimp Linguine

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.
Garlic-Lemon Shrimp Linguine Recipe photo by Taste of Home

Ingredients

  • 8 ounces uncooked linguine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon-pepper seasoning
  • 2 tablespoons minced fresh parsley

Directions

  1. Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley.
  2. Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

Nutrition Facts

1 serving: 387 calories, 12g fat (3g saturated fat), 146mg cholesterol, 239mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 26g protein.

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