Lemon-Tarragon Shrimp Pasta

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Lemon-Tarragon Shrimp Pasta
  • 4Servings


  • 1 pound tail-on shrimp, peeled and deveined
  • 1/2 cup olive oil
  • 12 ounces linguine, cooked, plus 1/2 cup pasta cooking water
  • 1 lemon (1 1/2 tsp. zest plus 1 tbsp. juice)
  • 2 tablespoons chopped fresh tarragon


In large skillet, cook shrimp in oil over medium-high, turning once, until opaque in center, about 3 minutes; season. Add linguine, cooking water and lemon juice; toss and season. Garnish with lemon zest and tarragon.