Looking for a restaurant-style pasta you can easily make at home? This Einkorn Linguine with Shrimp is rich, fresh, and full of flavour, with tender shrimp and a silky tomato and lemon sauce.
This linguine is rich yet balanced, built around sweet, juicy shrimp, deeply flavoured tomatoes, and a silky olive oil and butter sauce. Cooking the shrimp gently in the sauce keeps them tender, while tomato paste and lemon add depth and brightness.
I love making this with Einkorn linguine from Grand Teton Ancient Grains. Einkorn has a slightly nutty flavour and softer texture, which works beautifully with seafood and light sauces like this. It feels elevated and restaurant-worthy, but it’s still simple enough to make at home.
If you love liguine be sure to check out more pasta dishes. Our Instant Pot Tik Tok Feta Pasta is a huge hit and my family always love it when I cook up Pasta Puttanesca. I'm sure you'll love these recipes too.
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💖 Why You’ll Love Shrimp Linguine
- Restaurant-quality at home: Simple technique, big flavour.
- Perfectly cooked shrimp: Tender, juicy, and never rubbery.
- Balanced flavour: Rich tomato base with fresh lemon brightness.
- Silky sauce: Pasta water creates a glossy, cohesive finish.
- Elevated with einkorn: Adds depth and a wholesome touch.
🥘 Star Ingredients
- Einkorn Linguine (Grand Teton Ancient Grains): This is my go-to for this recipe. Einkorn linguine has a slightly nutty flavour and softer texture that works beautifully with seafood. It absorbs the sauce really well and gives the dish a more wholesome, elevated feel.
- Shrimp: Shrimp are the highlight here, so I always use large, good-quality shrimp. Cooking them gently in the sauce keeps them tender and juicy, which makes all the difference in a simple pasta like this.
- Lemon: Lemon is what lifts the whole dish. The zest adds freshness, while a little juice at the end balances the richness and brings everything together.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Frozen shrimp: Works well—just thaw and pat dry first.
- No butter: Use extra olive oil for a lighter version.
- Add greens: Spinach or kale can be stirred in at the end.
- Spicy version: Increase chilli flakes or add chilli oil.
- Different pasta: Spaghetti works, but einkorn linguine gives the best result.
🔪 How To Make Einkorn Shrimp Linguine
- Step 1: Season the shrimp with salt and chilli flakes (if using). Let sit for 10 minutes. Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Step 2: Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook gently until fragrant (about 30 seconds). Stir in tomato paste and cook for 1–2 minutes until slightly darkened and rich.
- Step 3: Add cherry tomatoes and cook for 3–4 minutes until softened but still holding shape.
- Step 4: Add shrimp in a single layer. Cook for 1½–2 minutes per side until pink and just cooked through.
- Step 5: Reduce heat and add drained pasta. Toss everything together, adding reserved pasta water gradually until the sauce is glossy and coats the pasta.
- Step 6: Finish with lemon zest, lemon juice, and parsley. Adjust seasoning and serve immediately.
💡Hint: Cook the shrimp just until they turn pink, then stop. They’ll continue cooking slightly in the pasta, keeping them perfectly tender.
👩🍳 Expert Tips
- Pat shrimp dry first: Helps them cook properly and keeps the sauce from becoming watery.
- Slice garlic thinly: Gives a softer, sweeter flavour without overpowering the dish.
- Cook the tomato paste: Let it darken slightly to deepen the overall flavour.
- Don’t overcrowd the shrimp: Keep them in a single layer so they stay tender, not steamed.
- Use pasta water gradually: Add a little at a time until the sauce is glossy and coats the pasta.
💭 FAQs
They help retain moisture and give a more restaurant-style presentation, but can be removed if preferred.
Yes, just thaw fully and pat dry before cooking.
Shrimp linguine is best served fresh, but you can prep the sauce ahead and finish just before serving.
Gently in a pan with a splash of water or broth. Avoid microwaving.
💜 Serving Suggestions
These are my favorite dishes to serve with Shrimp Linguine:
- A fresh green salad.
- Garlic bread or sourdough.
- Roasted vegetables.
- A glass of sparkling Grape Juice.
🍜 More Tasty Pasta Recipes
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Einkorn Linguine with Shrimp, Cherry Tomatoes, Garlic, and Lemon
Ingredients
- 12 ounces Einkorn Linguine Ancient Grains Linguine
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- 3 Cloves Garlic thinly slices
- 1 Tablespoon Tomato Paste
- 1 ½ Cups Cherry Tomatoes quartered lengthwise
- 1 ½ Pounds Raw Shrimp Peeled and Deveined with tails on
- 1 Teaspoon Red Chili Flakes
- 1 Teaspoon Fresh Lemon Zest
- 2 Teaspoons Fresh lemon Juice
- 2 Tablespoons Finely Chopped Parsley
Instructions
- Bring a large pot of well-salted water to a boil and cook the linguine until just shy of al dente. Reserve at least 1 cup of the pasta cooking water before draining, as it will be used to build the sauce.
- While the pasta cooks, lightly season the shrimp with kosher salt and, if using, a pinch of red chili flakes. Let them sit at room temperature for about 10 minutes so the flavors have time to penetrate the shrimp.
- Heat the olive oil and butter together in a wide skillet over medium heat. Once the butter has melted and the mixture looks glossy, add the garlic and cook gently for about 30 seconds, just until fragrant. Do not let the garlic brown.
- Stir in the tomato paste and cook it in the fat for 1 to 2 minutes, stirring constantly, until it darkens slightly in color and smells rich and savory.
- Add the cherry tomatoes and cook for 3 to 4 minutes, allowing them to soften and release their juices while still holding some shape.
- Add the shrimp to the skillet in a single layer. Cook for about 1 ½ to 2 minutes per side, turning once, until they turn pink and are just cooked through. Avoid overcooking, as the pasta will continue to cook slightly once it is added.
- Reduce the heat to medium-low and add the drained linguine directly to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce looks glossy and lightly coats the pasta.
- Finish with the lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning with salt and freshly cracked black pepper as needed. Serve immediately, making sure each portion gets shrimp and plenty of sauce.
Notes
- Pat shrimp dry first: Helps them cook properly and keeps the sauce from becoming watery.
- Slice garlic thinly: Gives a softer, sweeter flavour without overpowering the dish.
- Cook the tomato paste: Let it darken slightly to deepen the overall flavour.
- Don’t overcrowd the shrimp: Keep them in a single layer so they stay tender, not steamed.
- Use pasta water gradually: Add a little at a time until the sauce is glossy and coats the pasta.
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