{"id":11663,"date":"2025-06-18T18:17:13","date_gmt":"2025-06-18T18:17:13","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=11663"},"modified":"2025-06-18T18:17:13","modified_gmt":"2025-06-18T18:17:13","slug":"shrimp-linguine-recipe","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/06\/18\/shrimp-linguine-recipe\/","title":{"rendered":"Shrimp Linguine Recipe"},"content":{"rendered":"<figure id=\"attachment_11022\" aria-describedby=\"caption-attachment-11022\" style=\"width: 218px\" class=\"wp-caption alignright\"><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11022\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg\" alt=\"\" width=\"218\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg 218w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg 700w\" sizes=\"auto, (max-width: 218px) 100vw, 218px\" \/><\/a><figcaption id=\"caption-attachment-11022\" class=\"wp-caption-text\">Alicia Boes<\/figcaption><\/figure>\n<p>Ingredients<\/p>\n<ul>\n<li>1 lb shrimp, peeled and deveined<\/li>\n<li>1 large shallot, diced<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>2 tbsp butter<\/li>\n<li>Salt, to taste<\/li>\n<li>Black pepper, to taste<\/li>\n<li>Crushed red pepper flakes, to taste<\/li>\n<li>Garlic powder, to taste<\/li>\n<li>Onion powder, to taste<\/li>\n<li>Paprika, to taste<\/li>\n<li>Cajun seasoning, to taste<\/li>\n<li>1 lemon (zest and juice)<\/li>\n<li>Olive oil (or other cooking oil)<\/li>\n<li>1lb Linguine pasta<\/li>\n<li>Freshly grated Parmesan cheese<\/li>\n<li>Fresh parsley, chopped (for garnish)<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<p>1\u00a0\u00a0\u00a0 Prep Ingredients: Dice the shallot, mince the garlic, zest and juice the lemon, and chop parsley. Set aside.<\/p>\n<p>2\u00a0\u00a0\u00a0 Cook Pasta:\u00a0Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.<\/p>\n<p>3\u00a0\u00a0\u00a0 Season Shrimp:\u00a0Pat shrimp dry and season with salt, pepper, garlic powder, onion powder, paprika, and Cajun seasoning.<\/p>\n<p>4\u00a0\u00a0\u00a0 Cook Shrimp:\u00a0Heat a drizzle of oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1\u20132 minutes per side, until pink and just cooked through. Remove shrimp from the pan and set aside.<\/p>\n<p>5\u00a0\u00a0\u00a0 Saut\u00e9 Aromatics:\u00a0In the same skillet, lower the heat to medium. Add butter, garlic, crushed red pepper flakes (to your heat preference), and diced shallot. Saut\u00e9 for 2\u20133 minutes until fragrant and softened.<\/p>\n<p>6\u00a0\u00a0\u00a0 Combine Pasta:\u00a0Add the cooked linguine to the skillet along with a splash of reserved pasta water. Toss to combine and coat the pasta.<\/p>\n<p>7\u00a0\u00a0\u00a0 Add Flavor:\u00a0Stir in lemon juice and zest. Adjust seasoning with salt and pepper if needed. Add back the shrimp and gently toss everything together.<\/p>\n<p>8\u00a0\u00a0\u00a0 Finish &amp; Serve:\u00a0Sprinkle generously with freshly grated Parmesan cheese. Top with chopped parsley and an extra drizzle of olive oil or squeeze of lemon, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 lb shrimp, peeled and deveined 1 large shallot, diced 4 garlic cloves, minced 2 tbsp butter Salt, to taste Black pepper, to taste Crushed red pepper flakes, to taste Garlic powder, to taste Onion powder, to taste Paprika, to taste Cajun seasoning, to taste 1 lemon (zest and juice) Olive oil (or other<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[262],"class_list":["post-11663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 1 lb shrimp, peeled and deveined 1 large shallot, diced 4 garlic cloves, minced 2 tbsp butter Salt, to taste Black pepper, to taste Crushed red pepper flakes, to taste Garlic powder, to taste Onion powder, to taste Paprika, to taste Cajun seasoning, to taste 1 lemon (zest and juice) Olive oil (or other","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=11663"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11663\/revisions"}],"predecessor-version":[{"id":11664,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11663\/revisions\/11664"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=11663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=11663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=11663"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=11663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}