How to Make Lemon Linguine with Shrimps and Pistachios
Italy’s love affair with lemons dates back to Roman times, with it even being documented that the Romans believed lemons to be the antidote to all poisons. Although this may have been slightly wishful thinking, the Italians did find abundant (and more realistic) uses for the mighty lemon.
Furthermore, Linguine al limone originated on the Sorrento peninsula, an area particularly famous for its lemon produce. Like most Italian classic recipes, simplicity is key, allowing the flavours to take centre stage. Linguine al Limone is a traditional Italian dish that can be served as a light lunch or as part of an antipasto platter. Moreover, the key to this dish; it’s all about the fresh, bright lemon flavour.
In addition, the result is light, refreshing and delicious. You can prepare this recipe with any pasta you like, but Linguine is a good choice because it has a wide surface area to absorb lots of sauce. This recipe makes enough for two hungry people or three smaller portions.
Watch Lemon Linguine video recipe:
How to Make LEMON LINGUINE PASTA Like An Italian
Vincenzo’s Top Tip To Make Lemon Linguine with Shrimps and Pistachios
For a PERFECT creaminess.
Firstly, add a fat source such as olive oil to obtain perfect creaminess. Lemon linguine is always a winner because it’s easy, quick and delicious. Recreate this fantastic lemon pasta in less than 15 minutes.
Use fresh lemons for a richer taste.
They provide a bright, tangy flavour and fresh aroma that no substitutes can replicate.
Toss the pasta into the pan.
Tossing the pasta in the pan allows it to absorb some of the flavours and aromas of the sauce or dressing, enhancing its overall taste. This technique also allows the pasta to continue cooking briefly, absorbing some of the sauce and becoming slightly more tender.
Lemon Linguine with Shrimps and Pistachios
Print Recipe
Ingredients
- 350 grams Linguine
- 200 grams Shrimp
- 1 Lemon
- 60 grams Pistachios
- 1 clove Garlic
- Evo olio, as needed
- Pepper, to taste
Instructions
- In a pan, brown the peel of 1 lemon with the garlic clove in 2 tablespoons of evo olio.
- Add the shrimp and a pinch of pepper, then cook for about 2 minutes. Remove the clove.
- Drain the pasta (cooked to al dente) and add it to the pan.
- Add about 2 tablespoons of lemon juice, the chopped pistachios, a ladle of pasta water and stir well for about 2-3 minutes.
- Garnish with more pistachio and serve!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to Serve Lemon Pasta
Lastly, you can serve Lemon Pasta in various ways, depending on your preferences and recipe. Here are a few common ways to serve lemon pasta: As a main and side dish.
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