a balanced plate with room for dessert

Lemon Pepper Shrimp Linguine

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I stumbled across this recipe on and just had to make it. I made a few adjustments and was pretty pleased with the results. I think next time I may kick it up a notch and make it a 3 Pepper Lemon Shrimp Linguine. Ohhh yeah: that’s this recipe with a dash of cayenne and a sprinkle of red pepper flakes added to it to give it an even bigger kick than plain black pepper. Some white pepper might even be good.

Lemon Pepper Shrimp  Linguine
adapted from

8 ounces linguine pasta
1 tablespoon olive oil
8 cloves garlic, minced
2/3 cup chicken broth
1/2 cup white wine
1 lemon, zested and juiced
salt to taste
2 teaspoons freshly ground black pepper
1 1/2 pounds shrimp, peeled and deveined
1 tablespoon butter
1 teaspoon dried parsley
1/4 teaspoon dried basil

  1. Bring a large pot of salted water to boil. Cook linguine according to package directions. Drain.
  2. Meanwhile, heat oil in large pot over medium-high heat. Saute garlic in oil 1 minute.
  3. Add in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat to low and simmer until liquid is reduced by half, about 7 minutes.
  4. Mix in shrimp, butter, parsley and basil and cook until shrimp is opaque, about 2 – 3 minutes. Stir in cooked pasta and toss, coating evenly. Cook for 2 more minutes and then serve immediately.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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