Lemon-Tarragon Linguine with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, herbaceous pasta dish featuring plump shrimp and fresh tarragon, finished with a lemony garlic sauce that clings perfectly to al dente linguine. This italian-inspired pasta ready in about 35 minutes pairs linguine, shrimp, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. 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: Pat 1 lb shrimp dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp red pepper flakes. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then remove and set aside.
  3. Step 3: Reduce heat to medium. Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, then stir in 1/2 cup dry white wine and simmer for 2 minutes until reduced by half. Add 1/4 cup heavy cream, 1 tbsp lemon juice, and 2 tbsp chopped fresh tarragon, stirring until the sauce thickens slightly.
  4. Step 4: Return shrimp to the skillet along with the drained linguine. Add 1/2 cup reserved pasta water and toss vigorously for 2 minutes until the sauce coats the pasta evenly and emulsifies. Stir in 1 tsp lemon zest and adjust salt if needed.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Tarragon Linguine with Shrimp take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Tarragon Linguine with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine from drying out.

Can I substitute ingredients in Lemon-Tarragon Linguine with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Tarragon Linguine with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Tarragon Linguine with Shrimp?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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