Lemon Shrimp Linguine

Shrimp Lemon Linguine

  This is a very elegant dish good for a nice simple meal. Tasty and pretty enough for company, but also to enjoy as a last minute weekend meal.  Try scallops instead of shrimp or salmon or tuna for a variation on this delicious theme.


  • 1/2 cup Kricklewood Farm Lemon Sunflower Oil
  • 2 lb large uncooked shrimp peeled and deveined
  • 6 garlic cloves minced
  • Salt and Pepper to taste
  • 1 lb linguine pasta
  • 1/4 cup fresh parsley chopped


  1. Add linguine pasta to large pot of salted boiling water.  Cook al dente.
  2. Add half the Kricklewood Farm Lemon Sunflower Oil to a large pan, bringing to medium heat. Add the minced garlic cloves. Quickly stir for about 10-15 seconds.
  3. Add the Shrimp and cook for about 5-6 minutes, stirring occasionally until they are fully cooked.  Season with salt and pepper to taste
  4. Drain cooked pasta and add it to the pan, turn the heat off and stir in the remaining Lemon Sunflower Oil. Add 1/4 cup of freshly chopped parsley on top.
  5. Top with fresh Parmesan and serve with baguette.
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