lemon zest1. Lemon zest

diced shallot3. Diced shallot

lemon shrimp pastaClose up of the Lemon-shrimp over linguini

lemon shrimp plateSpinach adds color and another dimension of flavor





© 2012
Lauren McElroy

Yields: 4 servings

1 lemon, zested
1 Tb olive oil
2 (8 ounce) packages of fresh linguini
1 Tb olive oil
1 garlic clove, minced
2 shallots, diced
1 cup low-sodium chicken broth
1/2 cup white wine
1/4 cup fresh lemon juice (about 2 lemons)
salt, to taste
2 tsp freshly ground black pepper
16 oz frozen shrimp (peeled and deveined)
2 Tb butter
3 oz fresh spinach leaves (1 package)
2 Tb fresh flat leaf parsley, chopped
3 Tb freshly grated parmesan cheese, if desired


  1. Zest the lemon and add to 1 Tb oilve oil in a seperate dish.
  2. Cook the pasta according to package directions, and drain reserving about 1 cup of the cooking liquid. Set aside.
  3. Heat another Tb of olive oil in saute pan over medium heat. Add the minced garlic and shallot and saute until fragrant, about 3 minutes.
  4. Stir in the chicken broth, wihte wine, fresh lemon juice and add salt & pepper, to taste. Reduce heat and simmer until the liquid is reduced by half.
  5. Add spinach and stir until wilted, about 2 mins.
  6. Add the shrimp, butter and 1/2 of the parsley, stirring until shrimps turn opaque, about 3 mins on each side.
  7. Toss in the cooked linquini to combine. Add a bit of the pasta-cooking liquid as needed to thin the sauce, if needed.
  8. Stir in the reserved lemon zest-olive oil, and remove from heat. Top with the rest of the parsley and top with freshly grated parmesan cheese, if desired.


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