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There are zillions of recipes for Linguine Al Limone on YouTube. But this one was taught to me when I lived in Sorrento, Italy. My host was a renowned chef; the lemons grew on a tree in her yard, and the shrimp were pulled from the Tyrrhenian sea that morning. The sauce becomes creamy without adding cream, and mint brightens the flavors in the dish.

Linguine Al Limone with Shrimp Recipe

Servings 6

Ingredients

Shrimp

  • 1 tbsp good quality olive oil
  • 1 lb extra large peeled and deveined shrimp
  • Pinch kosher salt
  • Freshly ground pepper

Pasta

  • 1 lb best quality linguine
  • 1/2 tsp kosher salt
  • 2/3 cup olive oil
  • 2/3 cup finely grated pecorino cheese
  • zest from 2 medium lemons
  • 1/2 cup fresh lemon juice
  • 1/4 tsp freshly ground pepper
  • 1/3 cup chopped fresh mint
  • 1 cup pasta water reserved
  • 2 tbsp fried capers

Instructions

  1. Prepare the shrimp. Heat 1 tbsp in a sauté pan. Pat shrimp dry and season lightly with salt and pepper. Place shrimp in the pre-heated pan in a single layer, cooking 2-3 minutes a side until evenly cooked.
  2. Rinse and dry 2 tbsp capers. Heat a thin layer of olive oil in a frying pan until shimmering. Add dried capers and fry until they pop and become golden and crispy—about 2 minutes. Drain and reserve as garnish.
  3. Prepare the pasta. In a large pot of salted water, cook the pasta for approximately 10 minutes- 2 minutes less than the stated time on the package. (Pasta will finish cooking in the sauce!) Stir cooking pasta to prevent sticking, reserve 1 cup of pasta water, and drain linguine after approximately 10 minutes.
  4. Place the drained pasta back in the cooking pot. In a small bowl, combine the olive oil, lemon juice and lemon zest. Toss pasta with lemon juice mixture in the pot over medium heat. Add reserved cooking liquid 1/4 cup as needed, stirring and tossing to heat through and finish cooking the pasta for one minute. Water will absorb, and the liquid forms a creamy sauce. Add the grated pecorino cheese, stirring until well absorbed; add more cooking liquid as needed; add the shrimp and mint, and season with salt and pepper to taste. Finish cooking all ingredients in the pot for one more minute.
  5. Garnish with fried capers and more chopped mint.

I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.