Simple, yet special, recipes for the home chef.

Lemon Shrimp and Caper Linguine

Lemon Shrimp & Caper Linguine - A fresh, light whole wheat linguine dish with sauteed shrimp, capers, garlic, olive oil, lemon juice, parsley, red pepper flakes, parmesan and pistachios.
When I was a kid, if somebody had tried to serve me a pasta with no visible (red) sauce, I’m pretty sure I would have been like “um yeah, no way.” Luckily, I’ve expanded my palate a bit from the days when Prego represented the finest pasta sauce the world had to offer.

Sometimes, especially in the winter, I still want a great bolognese that’s simmered all day. But often, my pasta cravings turn to something lighter, fresher, and herby-er. I love a well-crafted pasta dish with a combination of flavors and textures and just a light coating of a simple “sauce.” If you keep your pantry and fridge stocked with some high-quality basics like capers, fresh herbs, and Parmesan cheese, you’re all set to pull something like this together. It’s an on-the-fly meal that allows you to pull out bits and pieces of ingredients and leftovers and make them into something special.

Lemon Shrimp & Caper Linguine - A fresh, light whole wheat linguine dish with sauteed shrimp, capers, garlic, olive oil, lemon juice, parsley, red pepper flakes, parmesan and pistachios.
I used whole wheat linguine here, and the great earthy flavor of the pasta actually really shined through. The shrimp adds some low-calorie protein, and the “sauce” is just a combo of olive oil, garlic, lemon juice, and pasta cooking water. Being an Italian grandma at heart, Ialways reserve a cup of pasta cooking water before I drain the noodles – the starchy water will thicken any sauce you have, and help the sauce adhere to the pasta. I finished this bowl of lemon shrimp goodness with some fresh parsley, spicy red pepper flakes, salty Parmesan cheese, and pistachios that add an inviting crunch.

 

Lemon Shrimp & Caper Linguine - A fresh, light whole wheat linguine dish with sauteed shrimp, capers, garlic, olive oil, lemon juice, parsley, red pepper flakes, parmesan and pistachios.

Lemon Shrimp and Caper Linguine

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Lemon Shrimp and Caper Linguine

Ingredients

  • 8 ounces whole wheat linguine
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3/4 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
  • 2-1/2 tablespoons fresh lemon juice
  • 2 tablespoons capers
  • 1/2 teaspoon freshly ground red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pistachios, shelled and roughly chopped

Instructions

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.
  2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic and shrimp; cook until shrimp start to become pink and are almost cooked through, stirring frequently, about 2-3 minutes.
  3. Add lemon juice, capers and red pepper flakes; continue cooking until shrimp turn opaque throughout, stirring frequently, about 1 minute.
  4. Pour shrimp mixture over pasta. Add parsley and 1/4 cup pasta cooking water. Using tongs, toss to combine, adding more pasta water if needed to create a thin sauce. Serve pasta in warm bowls, garnished with Parmesan cheese and pistachios.

This recipe originally appeared here on the Naturebox blog

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8 Responses to “Lemon Shrimp and Caper Linguine”

  1. Laura Dembowski — July 1, 2013 at 2:02 pm

    I’m the total opposite, I have never and probably will never eat pasta with tomato sauce. This sounds awesome! I love the idea of adding pistachios!

    Reply

    • Lori | Foxes Love Lemons replied: — July 1st, 2013 @ 4:55 pm

      Thanks Laura. Guess you’re not a tomato fan, huh? I’ve found that lots of people who think they don’t like tomatoes, still eat tomato sauce, which I think makes zero sense :)

  2. Laura Dembowski — July 1, 2013 at 7:02 pm

    I’m the total opposite, I have never and probably will never eat pasta with tomato sauce. This sounds awesome! I love the idea of adding pistachios!

    Reply

  3. Lori @ Foxes Love Lemons — July 1, 2013 at 9:55 pm

    Thanks Laura. Guess you’re not a tomato fan, huh? I’ve found that lots of people who think they don’t like tomatoes, still eat tomato sauce, which I think makes zero sense :)

    Reply

  4. Danelle04 — July 1, 2013 at 10:22 pm

    Looks fabulous! Of course, my kids still think Prego is the finest the world has to offer. ;)

    Reply

    • Lori | Foxes Love Lemons replied: — July 1st, 2013 @ 10:40 pm

      I’m not at all ashamed to admit that I still think Prego is quite tasty from time to time :) Way better than Ragu, that’s for sure :)

  5. Danelle04 — July 2, 2013 at 3:22 am

    Looks fabulous! Of course, my kids still think Prego is the finest the world has to offer. ;)

    Reply

  6. Lori @ Foxes Love Lemons — July 2, 2013 at 3:40 am

    I’m not at all ashamed to admit that I still think Prego is quite tasty from time to time :) Way better than Ragu, that’s for sure :)

    Reply

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