Creamy Lemon Shrimp Linguettine with sundried cherry tomatoes & arugula

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Linguettine tossed in a creamy lemon garlic sauce with sautéed shrimp, roasted cherry tomatoes, and fresh arugula. Finished with crispy lemon-garlic panko breadcrumbs, this bright, flavorful lemon shrimp pasta balances rich creaminess with fresh citrus and a satisfying crunch.

Ingredients:

• 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 sundried 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

  
  

Directions:

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 until golden brown.

3. Once the breadcrumbs are golden brown, 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.