Pasta nights don’t get easier - or tastier - than this. With just a few pantry staples and one pack of Larry’s Catch coldwater shrimp, you’ll have a restaurant-worthy dinner in 15 minutes. Bright lemon, fragrant garlic, and a hint of chili make this linguine a show-stopper any night of the week.
Ingredients (Serves 2)
- 8oz Larry’s Catch coldwater shrimp, thawed and patted dry
- 6oz linguine (about half a standard box)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ¼ tsp red chili flakes (optional, for heat)
- Zest and juice of ½ lemon
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated parmesan cheese, for serving (optional)
Instructions
- Cook linguine in salted boiling water according to package directions. Reserve ½ cup pasta water, then drain.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and chili flakes, cooking 1 minute until fragrant.
- Add shrimp and toss just until warmed through, about 2 minutes. Remove from heat.
- Add drained pasta to the skillet along with lemon zest, lemon juice, and parsley. Toss everything together, adding a splash of reserved pasta water if needed to loosen. Season with salt and pepper.
- Serve immediately, topped with grated parmesan if desired.
Why You’ll Love It
This dish is light, zesty, and packed with flavour - yet comes together faster than takeout. One pack of shrimp turns plain pasta into an impressive meal that feels fresh, wholesome, and satisfying.