Lemon Linguine with Shrimp and Arugula

A bright, zesty dish with just the right balance of richness and freshness, this Lemon Linguine with Shrimp and Arugula is perfect for a weeknight indulgence.
Hello, I’m Keely!
​I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert.

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Bright, garlicky, and bursting with fresh flavours, this Lemon Linguine with Shrimp and Arugula is a celebration of simple, high-quality ingredients. The caramelized lemon slices lend a subtle bitterness that complements the sweet shrimp, while the peppery arugula and fragrant basil bring a fresh finish. A touch of Parmesan ties it all together in a silky, light sauce that clings beautifully to each strand of pasta.
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Lemon Linguine with Shrimp and Arugula

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

​INGREDIENTS
​
  • 400g linguine pasta
  • Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 whole lemon, quartered lengthwise, then thinly sliced (seeds removed)
  • ½ cup shallots, thinly sliced
  • 1 tablespoon garlic, minced
  • 25–30 jumbo shrimp, peeled and deveined
  • 5 ounces baby arugula leaves
  • A handful of fresh basil leaves, torn
  • ¼ cup freshly grated Parmesan cheese, plus more for serving
  • Freshly ground black pepper
  • ½ cup reserved pasta water

INSTRUCTIONS 
​
  1. Boil the Pasta Water
    Bring a large pot of generously salted water to a boil. Add the linguine and cook according to the package instructions until just shy of al dente. Reserve ½ cup of the starchy pasta water before draining.
  2. Brown the Lemon Slices
    Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced lemon and cook, stirring occasionally, until golden brown and slightly caramelized, about 3–4 minutes. Remove from the pan and set aside.
  3. Sauté the Shallots and Garlic
    In the same pan, heat another tablespoon of olive oil over medium heat. Add the shallots and sauté until softened, about 2 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
  4. Cook the Shrimp
    Increase the heat to medium-high and add the remaining tablespoon of olive oil. Arrange the shrimp in a single layer and cook undisturbed for 1–2 minutes, until pink and slightly golden on one side. Flip and cook for another minute until just opaque. Season with a pinch of salt and black pepper.
  5. Combine the Lemon and Pasta Water
    Reduce the heat to low. Stir in the caramelized lemon slices and pour in the reserved pasta water, gently tossing everything to create a light, velvety sauce.
  6. Drain the Pasta and Toss Everything Together
    Add the drained linguine to the pan and toss to coat in the lemony, garlicky sauce.
  7. Add the Basil and Arugula at the Last Minute
    Just before serving, toss in the fresh arugula and torn basil, stirring until they begin to wilt slightly but still retain their vibrancy.
  8. Finish with Parmesan and Black Pepper
    Remove from heat and stir in the Parmesan cheese, allowing it to melt and enhance the sauce. Garnish with extra Parmesan and freshly ground black pepper to taste.
  9. Serve and Enjoy
    Divide the pasta among plates and serve immediately.

Pro Tip: For an extra depth of flavour, toss in a pinch of red pepper flakes with the shallots or finish with a squeeze of fresh lemon juice before serving.

​Buon Appetito! 🍋🍤🌿✨