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Shrimp linguine

Shrimp Linguine

Serves 4


  • 1 lb Toppits Black Tiger or Pacific White Peeled & Deveined Shrimp

  • 1 lb linguine pasta

  • 1/3 cup extra virgin olive oil, divided

  • 4 cloves garlic, finely chopped

  • 1/3 cup chopped fresh parsley, divided

  • 2 tsp. lemon zest

  • 1 tsp. salt, or more to taste

  • 1/2 tsp. pepper

  • 1/2 tsp. hot red chili flakes (optional)



  1. Add oil to pan with garlic (and chili flakes).  Cook very gently, until garlic is fragrant and tender, but do not brown.  Add shrimp, half the parsley and salt.  Cook for 1 minute, then remove from heat. 

  2. Just before serving, cook linguine in a large pot of boiling salted water.  Drain pasta and add to shrimp in pan, then toss gently until liquid is absorbed.  Add remaining parsley and lemon zest. 

  3. Add a bit more olive oil, if pasta seems a little dry.  Season to taste.


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