Lemon-Tarragon Linguine with Shrimp

A bright, herbaceous pasta dish featuring plump shrimp and fresh tarragon, finished with a lemony garlic sauce that clings perfectly to al dente linguine.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 12 oz linguine
• 1 lb shrimp
• 3 tbsp extra-virgin olive oil
• 4 cloves, minced garlic
• 2 tbsp, finely chopped fresh tarragon
• 1, zested and juiced lemon
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

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.