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Creamy Lemon Shrimp Linguettine with sundried cherry tomatoes & arugula

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. linguettine pasta

  • 1/2 lb. royal red shrimp

  • 2 tbsp. extra virgin olive oil

  • Salt & pepper to taste

  • 1/4 tsp. crushed red chili flakes

  • 3 garlic cloves, minced

  • Juice of 1 lemon

  • 3/4 cup heavy cream

  • 1 cup arugula

  • 1 cup roasted cherry tomatoes

  • 1/3 cup lemon-garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Shrimp Linguettine:

  1. Bring a large pot of water to a boil.

  2. Meanwhile, add the olive oil to a large sauté pan along with the shrimp, salt and pepper to taste, crushed red chili flakes, garlic and lemon juice. Sauté the shrimp on medium-low heat until fully cooked. Remove from the pan and set aside.

  3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  4. Stir in the heavy cream to the sauté pan.

  5. Strain the pasta and add it directly to the sauté pan along with 1/4 cup pasta water. Toss on medium heat.

  6. Stir in the sundried cherry tomatoes, arugula and shrimp. Add more pasta water as needed, 1/4 cup at a time.

  7. Plate and top with lemon-garlic panko breadcrumbs.


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