Lemon Herbes de Provence Shrimp Linguine
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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.
Serve it with: Lavender Wildflower Honey
Can you use frozen shrimp?
Yes, and it is often fresher than the "fresh" shrimp at the counter, which was usually frozen before. Thaw it overnight in the fridge, or seal it in a bag and set it in a bowl of cold water for 15 to 20 minutes. Pat it very dry before seasoning so it sears instead of steaming.
Why save the pasta water?
Starchy pasta water helps the butter, lemon and Parmesan turn into a silky sauce that clings to the noodles instead of pooling in the bowl. Add it a splash at a time while tossing until the pasta looks glossy.
What goes with shrimp linguine?
- A crisp green salad with a honey lemon vinaigrette.
- Garlic bread or crusty bread for the sauce.
- Roasted asparagus with lavender lemon butter in spring.
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for adults 21 and over.
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.
- Toss in halved cherry tomatoes with the garlic for color.
- Add a pinch of red pepper flakes for gentle heat.
- Serve it as one of the dishes for a Christmas Eve seafood dinner.
Frequently asked questions
How do I keep shrimp from getting rubbery?
Cook them hot and fast, 1 to 2 minutes per side, and take them out of the pan while you make the sauce. They finish warming when you toss them back in.
Can I use a different pasta?
Yes. Spaghetti, fettuccine or angel hair all work. Angel hair cooks in about 3 minutes, so start the shrimp first.
How long do leftovers keep?
Up to 2 days in the fridge. Reheat gently with a splash of water so the shrimp do not toughen.
Made it? Rate this recipe below and tell us what you served with it.
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