Lemon Herbes de Provence Shrimp Linguine
A 25-minute dinner that feels like a little trip to the south of France. Garlicky shrimp, bright lemon and a buttery herb sauce tossed with linguine. Most of it comes straight from the pantry and freezer.
A 25-minute dinner that feels like a little trip to the south of France. Garlicky shrimp, bright lemon and a buttery herb sauce tossed with linguine. Most of it comes straight from the pantry and freezer.
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Why this pairing works
Herbes de Provence brings thyme, rosemary and lavender to the pan all at once, so a simple butter sauce tastes like it has many layers. Lemon keeps the lavender tasting fresh and savory.
Serves 4 Prep 10 min Cook 15 min
Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined, thawed if frozen
- Lavender Salt Grinder, to taste
- Lavender Garlic Pepper Grinder, to taste
- 2 Tbsp olive oil
- 4 Tbsp butter
- 3 garlic cloves, minced
- 1 1/2 tsp Herbes de Provence with Lavender
- 1 lemon, zest and juice
- 1/2 cup grated Parmesan, plus more for serving
Directions
- Cook the linguine in well-salted water until al dente. Save 1 cup of pasta water before draining.
- Pat the shrimp dry and season with Lavender Salt and Garlic Pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the shrimp 1 to 2 minutes per side, until pink and opaque (145°F). Move to a plate.
- Lower the heat to medium. Melt the butter, add the garlic and herbes de Provence and stir 1 minute, until fragrant.
- Add the pasta, lemon zest and juice, Parmesan and 1/2 cup pasta water. Toss until glossy, adding more water as needed. Fold the shrimp back in and serve.
Make it your own
- Swap the shrimp for 2 cups shredded rotisserie chicken.
- Add a big handful of spinach with the pasta and let it wilt.
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