Linguine with Shrimp and Arugula

Tender pasta swirled with plump shrimp and fresh arugula come together ever so deliciously in a zesty, white wine lemon sauce.
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 main course, 10 appetizer
Author Kim Peterson


  • 12 ounces linguine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¾ cup shallots, finely chopped
  • 1 ½ tablespoons garlic, minced
  • ¼-½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 ½ lbs large shrimp, 21-25 ct, peeled and deveined
  • 5 ounces baby arugula
  • cup freshly grated parmesan cheese, plus extra when serving
  • 2 tablespoons fresh parsley, chopped
  • Zest and juice of 1 lemon


  1. Cook linguine in a large pot of boiling, well-salted water until tender but still firm to bite, about 10 minutes, stirring occasionally. Reserve ½ cup of pasta liquid before draining.
  2. Meanwhile, heat olive oil and butter in a large sauté pan over medium-high heat. Add shallots and cook 3 minutes until softened and translucent. Add garlic and cook 2 minutes, stirring frequently. Mix in the red pepper flakes and wine and simmer 3 minutes. Add the shrimp and cook until just opaque in the center, 3-4 minutes, stirring frequently.
  3. Add the arugula by the handful and let each addition wilt before adding more. Stir in the linguine. Toss to combine. Mix in the parmesan, parsley, lemon zest and juice, and season to taste with salt and pepper. Serve hot. Pass extra parmesan separately.