Lemon Shrimp Linguine

in Recipes
15 mins

Who says you can't cook Italian pasta in a wok? Get dinner on the table under 20 minutes with this fresh and quick recipe.


  • 8 oz. (220 g) linguine
  • 2 tablespoons olive oil
  • 8 tablespoons (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 ¼ lb. (565 g) shrimp
  • salt and pepper to taste
  • 1 teaspoon dried oregano
  • 4 cups (160 g) baby spinach
  • ¼ cup (25 g) parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoons lemon juice


  1. Cook pasta in boiling water until al dente.
  2. Drain and set pasta aside.
  3. Heat up wok, pour in olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Throw in shrimp, salt and pepper to taste, and stir until shrimp half cooked.
  5. Add in oregano and spinach.
  6. Return cooked pasta to the wok, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  7. When the shrimp are cooked, add lemon juice

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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