Lemon-Herb Shrimp Linguine with Garlic Bread Croutons

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Bright, zesty linguine tossed with plump shrimp and fresh herbs, topped with crispy garlic-herb croutons for an effortless weeknight meal. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs linguine, extra virgin olive oil, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 685 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz linguine
• 3 tbsp extra virgin olive oil
• 12 oz shrimp
• 4 cloves garlic
• 1 lemon
• 1/4 cup fresh parsley
• 2 tbsp fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1/2 loaf baguette
• 2 tbsp butter
• 1/2 tsp dried oregano

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
3. Step 3: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then pour in 1/2 cup dry white wine and 1/4 cup chicken broth, scraping up browned bits. Simmer for 3 minutes until reduced by half.
4. Step 4: Add 1/4 cup fresh parsley, 2 tbsp fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir in the drained linguine and 1/2 cup reserved pasta water, tossing until coated and glossy.
5. Step 5: Add the cooked shrimp back to the skillet and toss for 1 minute. Squeeze 1/2 lemon (zest and juice) over the pasta.
6. Step 6: For croutons, cube 1/2 loaf baguette into 1/2-inch pieces. Melt 2 tbsp butter in a small pan, add 1/2 tsp dried oregano, and toast baguette cubes for 3-4 minutes until golden and crisp. Top pasta with croutons before serving.