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Lemony Shrimp & Mushroom Linguine

My husband made this for me shortly before we married. I made some slight tweaks to the recipe over the years, and he says it's even better now. The lemons are a refreshing addition. —Ann Baker, Texarkana, Texas
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 12 ounces uncooked linguine
  • 2 medium lemons
  • 1/4 cup butter, cubed
  • 1/4 cup olive oil
  • 8 ounces sliced fresh cremini mushrooms
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 1/4 cup sun-dried tomatoes (not packed in oil), julienned
  • 2/3 cup chardonnay
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese, optional

Directions

  • Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside.
  • In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally.
  • Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink.
  • Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.

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