Shrimp linguine is a great way to serve this pasta as a main dish Alex and I created this linguine recipe to work for a variety of occasions. It’s great for summer with the fresh herbs: you can add sliced cherry tomatoes for a vegetarian main dish, or add protein like pan seared chicken or sauteed shrimp. It’s also a great side dish for grilled salmon or veggie kabobs. This one’s a family favorite! (Because white sauce pasta? Yum.)
Linguine: Linguine is a long pasta shape similar to fettuccine, but thinner and elliptical shaped instead of flat. It works well with vegetables and creamy sauces, just like fettuccine. (We like it even better than fettuccine because it’s lighter!) Fresh garlic: Don’t make this pasta sauce without the fresh garlic: it’s a must for that aromatic flavor. Fresh herbs: Fresh herbs are another must here. We used basil and chives, but it’s also great with oregano, tarragon, thyme, and fresh dill. Lemon zest: Lemon zest also infuses a big amount of citrus flavor. Milk, cream, Parmesan, Pecorino, and Italian seasoning: This simple mixture makes the base of the sauce. Pecorino cheese is an aged cheese similar to Parmesan, but the bold, salty flavor enhances the sauce even more. We think it’s essential if you can find it!
Sliced raw cherry tomatoes make more of a finished vegetarian main dish (just serve with protein-packed sides like white beans). Shrimp like sauteed shrimp, or try our Shrimp Linguine recipe! Chicken like chopped pan seared chicken or Parmesan crusted chicken. Salmon like pan seared salmon or baked salmon. Tofu like baked tofu.
Frequently asked questions
Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
Everyone loves these stuffed shells, lasagna roll ups, or vegetarian lasagna Try this creamy spinach pasta or gemelli pasta Go for Italian favorites like Pasta alla Norma, arrabiata sauce, or pasta pomodoro
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