By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
294 cal · 30 min
Fresh Herb Shrimp Linguini
Recipe GLPRf598b0983fdd12
Tender shrimp and al dente linguini are tossed together with fragrant rosemary, garlic, and a drizzle of extra-virgin olive oil in this light and elegant Italian-inspired pasta dish. Fresh rosemary sprigs garnish the top for a beautiful presentation and an aromatic herbal finish. Ready in just 30 minutes, this Mediterranean favorite is perfect for a quick weeknight dinner or impressive enough for entertaining.
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Ingredients
1 pound fresh or frozen medium shrimp, peeled and deveined
6 ounces packaged dried linguini
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 ½ teaspoons snipped fresh rosemary
½ teaspoon salt
½ teaspoon coarsely ground black pepper
¼ cup grated Parmesan cheese
Fresh rosemary sprigs for garnish
Directions
Bring a large pot of salted water to a boil over high heat. Add the dried linguini and cook according to package directions until al dente, about 9-11 minutes. Reserve ½ cup of pasta cooking water before draining. Set the cooked pasta aside.
While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat.
Add the minced garlic to the hot oil and cook for about 30 seconds, stirring constantly, until fragrant and softened.
Add the peeled and deveined shrimp to the skillet along with the snipped fresh rosemary, salt, and coarsely ground black pepper. Cook, stirring frequently, for 3-4 minutes until the shrimp are just opaque and reach an internal temperature of 145F.
Add the cooked linguini to the skillet with the shrimp mixture. Toss gently to combine, adding a little of the reserved pasta water if needed to create a light sauce.
Divide the shrimp linguini evenly among four serving bowls or plates. Top each portion with a sprinkle of grated Parmesan cheese and garnish with a fresh rosemary sprig. Serve immediately while hot.
Comments
This is an honest 30-minute weeknight pasta that checks the boxes for a Charlotte kitchen. Shrimp and linguini are readily available at any major chain—Harris Teeter, Food Lion, Kroger, and Walmart all stock them year-round at reasonable prices. The ingredient list is spare and cheap; the cost per serving lands around $4-5 depending on whether you buy wild or farm-raised shrimp and whether the parmesan is pre-grated or fresh, with shrimp being the only variable that meaningfully moves the needle. The stated time is honest—pasta water boils while shrimp sear, and fresh herbs mean no chopping that eats into speed. One small note: the recipe lists rosemary twice, which signals careless writing, and fresh rosemary can feel woody and assertive in linguini unless you're deliberate with the amount; it's not a mistake, but it's a choice that needs restraint. Leftovers reheat adequately but the shrimp hardens slightly, so this is best eaten the same night.
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