Lemony shrimp linguini

By Vijaya Selvaraju
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  • 200 grams dry linguini
  • 340 grams shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 6 cloves garlic, minced
  • 1 teaspoon chili flakes
  • 2 plum tomatoes, seeded and diced
  • 2 medium zucchini, thinly sliced
  • 1/2 cup, low-sodium chicken stock
  • 1/4 cup parsley, finely chopped
  • The zest and juice of 1.5 lemons
  • Salt to taste


  1. Bring a large pot of water to a boil and add enough salt for it to taste like the sea (two tablespoons). Add linguini and stir to separate strands. Boil for seven to eight minutes until there’s still a little bite left to the pasta (al dente). Reserve a cup of the pasta cooking liquid.
  2. in a large frying pan, add olive oil and butter and warm on medium heat. Add garlic and sauté until softened but not browned, followed by tomatoes and shrimp. When shrimp turn opaque, remove from pan to prevent overcooking.
  3. Add chicken stock and bring to a simmer on medium-high heat. Add sliced zucchini and cook for a minute until slightly tender. Season with salt to taste.
  4. Return shrimp to pan, along with linguini, lemon juice and zest. Toss to coat. If there’s not enough sauce in the pan, add reserved pasta water a couple of tablespoons at a time to loosen to desired consistency.
  5. Remove from heat and garnish with parsley.

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