Shrimp Linguine with Lemon-Parsley Sauce
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 3 tablespoons capers, drained and coarsely chopped
- 2 cloves garlic, chopped
- 1 lemon, zest and juice of
- 1 anchovy fillet (optional)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 pound large shrimp, peeled and deveined
- 10 ounces linguine
- 1/2 teaspoon crushed red chile flakes
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, about 11–12 minutes.
Drain, reserving ½ cup cooking water.
Meanwhile, combine parsley, capers, garlic, lemon zest and juice, anchovy (if using), mustard, chile flakes and salt in a food processor or blender.
Pulse just to chop, about 6 times; scrape down sides of the food processor bowl or blender.
With the machine running, add 3 tablespoons of the oil in a thin stream through the feeder tube. Then add 2 tablespoons water. Set sauce aside.
Heat remaining 2 tablespoons oil in a large, deep skillet over high heat.
Add shrimp and cook, stirring a few times, until just pink, about 4 minutes.
Add pasta. Lower heat to low and stir in sauce, adding reserved pasta cooking water a few tablespoons at a time to moisten as necessary.
Transfer to pasta bowls and serve immediately.
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- 1 cup loosely packed fresh flat-leaf parsley leaves
- 3 tablespoons capers, drained and coarsely chopped
- 2 cloves garlic, chopped
- 1 lemon, zest and juice of
- 1 anchovy fillet (optional)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 pound large shrimp, peeled and deveined
- 10 ounces linguine
- 1/2 teaspoon crushed red chile flakes