This old bay shrimp linguine is the easiest 20-minute dinner! It requires minimal ingredients, cooks quickly, and is loaded with flavor!
I love serving this with cheesy garlic bread for a complete meal.
I always have raw shrimp in my freezer, and therefore I’m always thinking of ways to incorporate it into meals. When cooked correctly, shrimp is delicious, tender, and juicy! For more of my favorite shrimp recipes, check out these Southern fried shrimp, shrimp quesadillas, and creamy shrimp piccata.
INGREDIENT NOTES
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Shrimp – I recommend using medium peeled and deveined raw shrimp. Fresh or frozen works just make sure to thaw completely if using frozen shrimp.
- Linguine – Any type of pasta will work just make sure to cook it until it’s al dente.
- Old Bay Seasoning – If you’re not a fan of old bay seasoning, use salt and pepper or the spices of your choice.
- Butter – I used unsalted butter because the old bay seasoning is very salty.
- Oil – Any type of oil works but I used olive oil.
- Lemon – You’ll need the juice of two lemons and the zest of one lemon.
- Parsley – Fresh parsley is a must!
- Garlic – Use fresh garlic for best results, avoid pre-minced garlic.
TOP TIPS
- Taste the shrimp when they’re fully cooked through and add more old bay seasoning if needed.
- IMPORTANT! When zesting the lemon, make sure to only grate the yellow part of the skin, avoiding the bitter white pith underneath otherwise the entire dish will turn out bitter!
- If you like your pasta extra saucy, only use 1/2 lb of pasta. If you want to use the entire box of pasta, double the sauce recipe. Basically add more lemon juice, butter, and pasta water.
- Cook the pasta til al dente in boiling salted water and don’t forget to reserve 1/2 cup of pasta water.
- If you like it extra spicy, add a generous amount of red crushed pepper flakes!
SHOULD I PEEL SHRIMP BEFORE COOKING IT IN PASTA?
I recommend peeling the shrimp but keeping the tails on. This way, you can still enjoy the delicious flavor that’s often found in the tails, such as small pieces of garlic nestled in the crevices. It also makes the shrimp appear larger.
DO I COOK THE SHRIMP OR PASTA FIRST?
I cooked the pasta for a total of 10 minutes, and when the pasta had 3 minutes left of cooking, I got started on the shrimp. Shrimp cooks in a couple of minutes while pasta takes about 10-11 minutes so I recommend getting started on the pasta first.
STORAGE
I highly recommend enjoying this dish immediately but if you happen to have leftovers, place them in an air-tight container and refrigerate them for up to 2 days. Reheat on the stovetop or microwave until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Old Bay Shrimp Linguine
Ingredients
- 1 lb shrimp medium sized, peeled and deveined
- ½ lb linguine cooked till al dente
- 2 teaspoons old bay seasoning or to taste
- ¼ cup lemon juice
- 1 teaspoon lemon zest *check notes*
- 3 garlic cloves finely minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ teaspoon red crushed pepper flakes optional but add it if you like some heat
- ½ cup pasta water
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of water to a boil and season it generously with kosher salt. Once it comes to a boil, add the pasta and cook it according to packaging instructions.
- When the pasta has 3 minutes left of cooking, heat olive oil in a large skillet over medium-high heat.
- Add the shrimp and season with old bay seasoning. Stir in butter, red pepper flakes, lemon zest, and garlic. Stir the shrimp and cook for 20 seconds.
- Once the shrimp are pink, taste them and add more old bay seasoning if needed.
- Add the lemon juice, cooked pasta, and pasta water, and mix until well combined. Check for seasoning, garnish with fresh parsley, and serve immediately!
Notes
- Taste the shrimp when they’re fully cooked through and add more old bay seasoning if needed.
- IMPORTANT! When zesting the lemon, make sure to only grate the yellow part of the skin, avoiding the bitter white pith underneath otherwise the entire dish will turn out bitter!
- If you like your pasta extra saucy, only use 1/2 lb of pasta. If you want to use the entire box of pasta, double the sauce recipe. Basically add more lemon juice, butter, and pasta water.
- Cook the pasta til al dente in boiling salted water and don’t forget to reserve 1/2 cup of pasta water.
- If you like it extra spicy, add a generous amount of red crushed pepper flakes!
Leave a Reply