Green Chef

Buttery Lemon-Garlic Shrimp Linguine

Linguine, sautéed squash, sun-dried tomatoes, Parmesan – a 25-minute Italian restaurant favorite at home.

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Reserve some pasta cooking water to help bring the sauce together. Don't overcook the shrimp – remove from heat as soon as they're opaque and pink. Adjust chili flakes to your spice preference. If doubling up on vegetables or shrimp, use larger pans and allow for longer cook times.

Ingredients

6 oz Linguine
0.5 oz Sun-Dried Tomatoes
1.5 oz Vegetable Broth with Lemon Juice
1 whole Summer Squash
1 whole Garlic
1 whole Lemon
10 oz Shrimp
1 tbsp Tuscan Heat Spice
1 tsp Chili Flakes
0.75 oz Parmesan Cheese
4 tbsp Butter
0 Olive Oil
0 Salt
0 Pepper

Tools

large pot large sauté pan mixing bowls measuring cup & spoons microplane thermometer strainer box grater (optional, as alternative to microplane) paper towels

Mise en Place

Prepare Sun-Dried Tomatoes

Place ½ oz (for 2 servings) or 1 oz (for 4 servings) of sun-dried tomatoes in a small bowl and cover with 1½ oz (for 2 servings) or 3½ oz (for 4 servings) of vegetable broth with lemon juice. Let soak for at least 5 minutes. Once softened, roughly chop and return to the bowl with the broth.

Chop and Zest Produce

Trim the ends from 1 whole (for 2 servings) or 2 whole (for 4 servings) summer squash, halve lengthwise, and slice into half-moons about ½ inch thick. Mince 1 clove (for 2 servings) or 2 cloves (for 4 servings) of garlic. Zest 1 whole (for 2 servings) or 2 whole (for 4 servings) lemon(s) over a small bowl and quarter the lemon(s>.

Rinse Shrimp

Rinse 10 oz (for 2 servings) or 20 oz (for 4 servings) of shrimp and pat dry with paper towels.

Gather Other Ingredients and Tools

Set out 6 oz (for 2 servings) or 12 oz (for 4 servings) linguine, 1 tbsp (for 2 servings) or 2 tbsp (for 4 servings) butter (plus more for the sauce), 1 tsp (for 2 servings) or 2 tsp (for 4 servings) Tuscan heat spice, chili flakes to taste, ¾ oz (for 2 servings) or 1½ oz (for 4 servings) Parmesan cheese, and olive oil. Gather a large pot, large sauté pan, mixing bowls, measuring cups & spoons, microplane, and cooking utensils.

Cooking Steps

Cook the Pasta

Bring a large pot of lightly salted water to a boil. Add linguine (6 oz for 2 servings, 12 oz for 4 servings). Cook for 9-11 minutes, or until al dente, stirring occasionally. Reserve about 1/4 cup of pasta cooking water (1/2 cup for 4 servings). Strain linguine and shake off excess water. Return to pot and drizzle with 1-2 teaspoons olive oil (2-4 teaspoons for 4 servings). Stir to coat.

Prep the Ingredients

Place sun-dried tomatoes (0.5 oz for 2 servings, 1 oz for 4 servings) in a small bowl. Cover with vegetable broth with lemon juice (1.5 oz for 2 servings, 3.5 oz for 4 servings). Let soak for at least 5 minutes, or until softened. Once softened, roughly chop tomatoes and return to bowl with broth. Trim ends from summer squash (1 whole for 2 servings, 2 whole for 4 servings). Halve lengthwise. Lay flat and slice across into half-moons, about 1/2 inch thick. Mince garlic (1 clove for 2 servings, 2 cloves for 4 servings). Zest lemon (1 whole for 2 servings, 2 whole for 4 servings) with a microplane over a second small bowl. Quarter lemon(s).

Cook Shrimp & Summer Squash

Rinse shrimp (10 oz for 2 servings, 20 oz for 4 servings) and pat dry with paper towels. Heat 1 tablespoon butter (2 tablespoons for 4 servings) in a large sauté pan over medium-high heat. Add squash to hot pan and cook for 2-3 minutes, or until lightly browned, stirring occasionally. Add shrimp, garlic, and 1 tablespoon butter (2 tablespoons for 4 servings). Season with half the Tuscan heat spice, 1/4 teaspoon salt (1/2 teaspoon for 4), and a pinch of pepper. Cook for 3-5 minutes, or until squash softens, stirring frequently.

Add Tomatoes

Add tomatoes with broth and reserved pasta cooking water to pan with shrimp and squash. Cook 2-3 minutes, or until shrimp are fully cooked and sauce has slightly reduced, stirring occasionally. Remove from heat and add 2 tablespoons butter (4 tablespoons for 4 servings). Stir until butter has melted.

Add Pasta

Transfer linguine to pan with shrimp and veggies. Squeeze juice from two lemon wedges (four wedges for 4 servings) over pan, removing any seeds. Add about half the lemon zest. Stir to combine. Season with salt, pepper, and chili flakes (1 tsp for 2 servings, 2 tsp for 4 servings) to taste.

Plate Your Dish

Divide buttery lemon-garlic shrimp with linguine between bowls. Sprinkle with Parmesan cheese (0.75 oz for 2 servings, 1.5 oz for 4 servings) and remaining lemon zest. Serve with remaining lemon wedges on the side. Enjoy!

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