Lemon Linguine & Roasted Shrimp

Lemon Linguine & Roasted Shrimp

This recipe reminds me of when I first made a basic pasta dish, and the recipe came from a 4 year old.When my son was in preschool, the teacher decided the mother’s day gift for that year would be a cookbook from the children’s recipes; so the children told the teacher their favorite recipe, and she typed the recipes for the cookbook. Cookie recipes were baked at 10 degrees for 2 hours, and cake ingredients included jelly and 5 dozens eggs; I’m sure you can imagine the cuteness of this cookbook.But, this one little boy shocked the mom’s with a great basic pasta dish! He said to boil the noodles in water and drain them, poor melted butter over the noodles, sprinkle garlic powder and Parmesan over noodles, and toss together. And, I said to myself why haven’t I thought of that! The cookbook was made 20 years ago, and my dinner sides at that time mostly included potatoes, and potatoes… and more potatoes. If you have a Scottish or German background you’ll understand – ha!This Lemon Linguine & Roasted Shrimp recipe is one of my favorites, and we wanted to share it with you to make for your loved ones. It’s easy to make, and super delicious!!


  • 1 (8-ounce) package linguine
  • ½ cup of finely chopped onion
  • 1 tablespoon butter
  • 1 cup of sour cream
  • 4-6 tablespoons of grated Parmesan (some for the sauce & some for topping)
  • 1-2 tablespoons of milk
  • 1 ½ teaspoons lemon-pepper seasonings
  • ¼ teaspoon salt & ¼ teaspoon of pepper
  • 2 teaspoons of fresh lemon juice & ½ teaspoon of sugar mixed together
  • Lemon zest from one lemon
  • 2 tablespoons freshly chopped chives for topping
  • 20-25 shrimp (no tails or shell)
  • 2 tablespoons of olive oil


(Roasted Shrimp)

  1. Preheat oven to 415 degrees
  2. Clean & pat dry shrimp with paper towel, and place shrimp in bowl, add salt & pepper, and olive oil, toss together, place shrimp on sheet pan and roast for 6-8 minutes.

(Lemon Linguine)

  1. Cook linguine according to package directions.
  2. In a skillet, cook onion and garlic in butter, stir repeatedly until tender, not brown. Stir in sour cream, Parmesan, milk, lemon pepper, salt, lemon juice, and lemon zest. Cook and stir for about 2 minutes. Turn heat down to lowest temperature, and stir in linguine to sauce mixture, and then add shrimp. Top with Parmesan and chives. Serve warm.



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