Lemon Garlic Shrimp Linguine
Serves: 4
Ready in: 30 minutes

Ingredients
10 oz linguine (or spaghetti)
1 lb large shrimp, peeled & deveined
Paprika
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
Zest of 1 lemon
Juice of 1½ lemons
½ tsp red pepper flakes
½ cup freshly grated Parmesan
⅓–½ cup reserved pasta water
2 cups baby spinach (optional)
¼ cup chopped fresh parsley
Salt & freshly cracked pepper
¼ cup dry white wine
1 tbsp capers
Cherry tomatoes
Fresh basil

Directions
1. Cook the pasta
Cook the linguine in well-salted water until al dente. Before draining, reserve 1 cup of pasta water. This is the secret to the silky sauce.

2. Cook the shrimp
Pat shrimp dry.
Season with:
Salt
Pepper
A little paprika

Heat olive oil and 1 tablespoon butter. Cook shrimp for about 2 minutes per side until just pink. Remove to a plate.

3. Build the sauce
In the same pan:
Add remaining butter.
Add garlic and cook for about 30 seconds.
Add wine and reduce for 2 minutes.

Stir in:
Lemon zest, Lemon juice, Red pepper flakes and Capers

4. Bring it together
Add the cooked pasta.
Add:
Parmesan
⅓ cup pasta water
Toss until creamy.
If needed, add a splash more pasta water.
Fold in tomatoes and spinach, if using until wilted.
Return shrimp and warm for about 1 minute.

Before serving, top each bowl with:
Parsley and a little extra lemon zest
Fresh cracked pepper
Extra Parmesan
A drizzle of good olive oil
A few basil leaves
It makes the dish look and taste restaurant-quality.

Serve with:
Simple arugula salad
- Arugula
- Shaved Parmesan
- Lemon vinaigrette
Rosemary bread

If you're having wine, a crisp Pinot Grigio or Sauvignon Blanc pairs beautifully. Enjoy!

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