product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Shrimp Linguine with Lemon-Parsley Sauce

Serves 4 to 6
Time 30 min
This easy pasta combines succulent, quick-cooking shrimp with a wonderfully savory sauce that’s conveniently made in a food processor. Anchovy adds depth of flavor to the dish, but you can replace it with an additional 1/2 teaspoon mustard if you prefer.
Ingredients
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 3 tablespoons capers, drained and coarsely chopped
  • 1 clove garlic, chopped
  • 1 lemon, zest and juice of
  • 1 anchovy fillet, (optional)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon coarse sea salt, divided
  • 5 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pound large shrimp, peeled and deveined
  • 10 ounces linguine
  • 1/2 teaspoon crushed red chile flakes
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Bring a large pot two-thirds full of salted water to a boil.

Add pasta and cook until al dente, about 12 minutes.

Drain, reserving 1/2 cup cooking water.

Meanwhile, combine parsley, capers, garlic, lemon zest and juice, anchovy (if using), mustard, chile flakes and 1/4 teaspoon of the salt in a food processor.

Pulse just to chop, about 6 times; scrape down sides of the food processor bowl.

With the machine running, add 3 tablespoons of the oil in a thin stream through the feeder tube.

Pour in 2 tablespoons water. Set sauce aside.

Heat remaining 2 tablespoons oil in a large, deep skillet over high heat.

Add shrimp and cook, stirring a few times, until just pink, about 4 minutes.

Add pasta. Lower heat to low and stir in sauce, adding reserved pasta cooking water a few tablespoons at a time to moisten as necessary.

Transfer to pasta bowls and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 3 tablespoons capers, drained and coarsely chopped
  • 1 clove garlic, chopped
  • 1 lemon, zest and juice of
  • 1 anchovy fillet, (optional)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon coarse sea salt, divided
  • 5 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pound large shrimp, peeled and deveined
  • 10 ounces linguine
  • 1/2 teaspoon crushed red chile flakes
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.