Pan-Seared Shrimp with Lemon and Garlic Linguine

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

Quick-cooking shrimp and linguine tossed in a bright lemon-garlic sauce, perfect for busy weeknights with minimal ingredients. This italian-inspired quick meals ready in about 25 minutes pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 ounces linguine and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Add 12 ounces shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
  4. Step 4: Stir in 1/2 cup reserved pasta water, the lemon juice, and lemon zest. Add the drained linguine to the skillet and toss to coat, cooking for 1 minute until the sauce clings to the pasta.
  5. Step 5: Stir in 1/4 cup chopped parsley and season with salt and black pepper to taste. Serve immediately.

Frequently asked questions

How long does Pan-Seared Shrimp with Lemon and Garlic Linguine take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Shrimp with Lemon and Garlic Linguine?

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 shrimp from drying out.

Can I substitute ingredients in Pan-Seared Shrimp with Lemon and Garlic Linguine?

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 Pan-Seared Shrimp with Lemon and Garlic Linguine 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 Pan-Seared Shrimp with Lemon and Garlic Linguine?

Italian quick meals 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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