Lemony Shrimp Linguini

Make the Queen Creek Olive Mill's easy yet romantic dinner to impress your Valentine.


  • 1 lb. package linguine pasta
  • 2 tablespoons Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 lemon, juiced
  • 1/2 teaspoon lemon zest
  • Salt to taste
  • 2 teaspoons freshly ground black pepper
  • 1 lb. fresh shrimp, peeled and deveined
  • 2 pats of butter
  • 3 tablespoons chopped fresh parsley
  • Pinch of red chili flakes
  • 1/2 cup grated Parmesan cheese


  1. Bring a pot of lightly salted water to boil. Add linguine, cook until al dente. Drain and toss with olive oil to prevent sticking.
  2. Heat oil in a saucepan over medium heat, and sauté garlic about 1 minute. Add chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, simmer for 4-5 minutes.
  3. Add shrimp and butter into the saucepan. Poach for 2 to 3 minutes, until shrimp is opaque. Stir in cooked linguine, parsley, basil and chili flakes. Continue cooking for 2 minutes. sprinkle with parsley and Parmesan cheese.
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