This Shrimp Gremolata Linguine comes together in 30 minutes (or less!), so it’s a perfect pasta recipe for busy weeknights!
It’s no wonder why pasta is so popular in our house. Pasta is such a versatile base for recipes, and I bet you could go weeks (months?) of eating pasta every night without repeating flavor combinations. I mean there’s classics like Spaghetti & Meatballs (yum!) and Caprese Pasta. Then there are pasta bakes like this Spicy Chipotle Chicken or Italian Sausage Pasta Bake. And if you throw in pasta salads for the summer? Yup, you could absolutely go months before repeating flavors!
Shrimp Gremolata Linguine
This Shrimp Gremolata Linguine is a new concoction out of our kitchen. Like many of you, we get recipe inspiration from our travels, and the inspiration for this Shrimp Gremolata Linguine came from a recent work trip that Laura took up to Montreal. She ordered a shrimp and scallop dish served over linguine tossed with a classic gremolata.
As soon as Laura returned home, she described that meal and asked me to recreate it. Now recreating a dish that I never tasted (or even saw) in the first place is a little difficult, but Laura did a great job describing the recipe. And she said this Shrimp Gremolata Linguine comes surprisingly close to the version she had outside of Montreal. Score!
Have you ever heard of (or made) gremolata? It sounds fancy, right? It might be fancy, but it’s a cinch to make. Gremolata is just a chef’s term for a combination of minced parsley, garlic and lemon zest. When I served this Shrimp Gremolata Linguine, I tossed several spoonfuls of gremolata into the pasta. The resulting flavor was bright and rather tasty!
Don’t get me wrong. I love a good red sauce on pasta. It’s one of my all-time favorite comfort foods! But every once in a while, I like to go with a ‘naked’ pasta dish. The pasta for this recipe just uses a bit of the reserved pasta water and some freshly grated Parmesan. That’s it. Nice and simple. The gremolata gets mixed in when served for a boost of fresh flavor. And since shrimp take all of no time to cook (<10 minutes from bag to pan to plate), this recipe can totally be made for a weeknight meal!
If you’re looking for a tasty pasta recipe than can easily be made in 30 minutes (or less), then this recipe is the answer! Enjoy! Or perhaps I should say Mangia!
If you make this Shrimp Gremolata Linguine, come back and leave a comment…or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty pasta dishes? Check out these favorites, too:
Shrimp Gremolata Linguine
For the Pasta
- 16 oz. linguine pasta
- ½ cup Parmesan cheese
For the Gremolata
- ½ cup fresh Italian parsley minced (~1 bunch of parsley)
- zest from 2 lemons ~2 Tbsp zest
- 2 tsp garlic minced
For the Shrimp
- 1 Tbsp butter
- 1 Tbsp olive oil
- ½ Tbsp lemon juice
- 2 Tbsp green onions finely diced
- 1 tsp garlic minced
- 1 pound large 26-30 count shrimp, peeled and deveined but with tail on
- Cook pasta according to package instructions, reserving ½ cup of pasta water. Set pasta aside.
- To make the gremolata, add the parsley, lemon zest and garlic to a small bowl; stir until well combined. Set gremolata aside.
- Using a large skillet, add butter, olive oil, lemon juice, green onions, garlic and shrimp; cook over medium-high heat for 3-4 minutes, or until shrimp are fully cooked and pink in color.
- Stir Parmesan cheese into cooked pasta, adding ~¼ cup of reserved pasta water as needed to loosen the pasta. To serve, divide pasta onto plates and top with shrimp. Add spoonful of gremolata on top of shrimp.