Lemon linguine, the recipe for an inviting and original dish.

Linguine with lemon is a quick and easy first course, certainly unusual, but with an aromatic and delicate taste. The lemon is clearly the star of this dish, and it’s no coincidence that its citrus fragrance in the pasta will astonish you.
Speaking of pasta: you have free choice here, although it's better to prefer long pasta, and if you wish, you can also opt for fresh pasta, homemade if you have the opportunity, made with flour and re-milled semolina. The only precaution to take is to roll out the pasta well so that it is thin and suitable for the preparation of linguine. Don't worry, even if you decide to make fresh pasta, the dressing won't take much time, especially if the ingredients are of good quality. In this case, aroma and flavor are guaranteed!

Lemons in the kitchen

Do linguine with lemon seem like an unusual dish to you? Nothing could be further from the truth! The lemon is a very versatile fruit and it would be a real shame to confine it only to desserts or dressings. This fruit, typical of warm lands, can really change the fate of a dish.

You can use both the lemon juice, obtained by squeezing the pulp and perfect as a dressing or to flavor drinks, salads, or various first and second courses, and the peel, which is often more sought after than the pulp and seeds because it is ideal for adding a delicate citrus note to preparations. Of course, in this case, it is necessary to use edible peels from Sorrento or Amalfi lemons, genuine and fragrant. All you have to do is “peel” the lemon, a bit like you would peel an apple, but without reaching the white part, which is the most bitter. If you don’t need thick slices of lemon, you can also think about grating it to only take the aromatic part from the peel. But now, let’s get to work!

Recipe for linguine with lemon, here’s how to prepare them

Linguine with lemon is a truly simple recipe that requires few but quality ingredients. Pay attention to the lemons: they must be organic and edible! That said, let’s begin.
For four people you will need:
•     350g of linguine
•    Juice of one freshly squeezed lemon (do not use bottled lemon juice, it will ruin the dish!)
•    Zest of one freshly grated lemon 
•    40g of butter
•    Extra virgin olive oil, two tablespoons
•    Salt to taste
•    Freshly chopped parsley to taste

First, put a pot of generous salted water on the stove. While waiting for it to boil, take your lemon. Wash it and dry it well, then grate it to get the zest, avoiding the white part that is the most bitter part of the fruit. At this point, squeeze it to extract the juice, removing the seeds if they should fall inside. In a frying pan, heat the oil and cut the butter into pieces, then add the grated zest and let it melt and flavor over low heat. Then add the filtered lemon juice, stir with a spoon, and turn off. Cook the pasta, then drain the linguine al dente and add them to the frying pan, mixing and adding some of the cooking water as needed. Turn off the heat and add the finely chopped parsley. And there you go! Your linguine is ready to be served, perhaps alongside a crudité of fish and a good glass of white wine.

Linguine with lemon and shrimp, a recipe to lick your lips!

Fish and lemon are the perfect pairing. It is no coincidence that a few slices of lemon are served with seafood dishes, and indeed, this pairing is truly worth trying, even with pasta. Therefore, we present to you linguine with lemon and shrimp, a fragrant first course with a Mediterranean flavor.
For four people you will need:
•    350g of linguine (also homemade is fine as long as it’s thin)
•    200g of shrimp
•    1 edible lemon, preferably from Amalfi
•    60g of pistachios to chop, preferably from Bronte
•    1 clove of garlic
•    Extra virgin olive oil to taste
•    Pepper to taste

Let's start preparing this delicious dish. Put a pot of salted water on the stove, turn on the flame, and move on to the dressing. Take a nice non-stick pan, then let the garlic sauté over low heat. Wash and dry the lemon, grate it, and add the zest to the pan. Let it flavor for a minute, then turn off the heat and remove the garlic. Wash, clean, and peel the shrimp, being careful not to leave any shell on the shrimp, as it could be very annoying to find a piece while eating. Sauté the shrimp in the pan over low heat, add a pinch of pepper, and let them brown for a couple of minutes.
Once the water has reached a boil, cook the pasta al dente and then sauté it in the pan together with the shrimp and two tablespoons of freshly squeezed lemon juice and a ladle of cooking water, tossing for a couple of minutes. At this point, serve: plate it up covering with a nice spoonful of chopped pistachios. It will be a real delight!

For your linguine with lemon, don't forget about us!

Linguine with lemon is a fragrant dish that evokes the scents and flavors of the Mediterranean, ideal for all lovers of this fruit and for those who always want to feel summer aromas.
Prepare this dish for a nice lunch with your friends, perhaps with a delicious fish-based appetizer and a quality white wine.
Don’t forget to check out our portal: you will find products that suit your needs and some tasty ideas to make your lunch unforgettable. Enjoy your meal!

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