Dublin Bay Shrimp Linguine: A Taste of Coastal Ireland

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Dublin Bay Shrimp Linguine is a delightful dish that captures the essence of Ireland’s coastal cuisine. This recipe combines tender Dublin Bay shrimp with linguine pasta, garlic, white wine, and fresh herbs, creating a light and flavorful meal that is both elegant and easy to prepare. Perfect for seafood lovers and those seeking a taste of Irish flavors, Dublin Bay Shrimp Linguine promises to be a favorite for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family.


  • 12 oz linguine pasta
  • 1 lb Dublin Bay shrimp (or other small shrimp), peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving
  • Lemon wedges, for garnish
  • Fresh parsley leaves, for garnish


1. Cook the Linguine:

  • Cook the linguine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.

2. Sauté the Shrimp:

  • In a large skillet or frying pan, melt 2 tablespoons of butter over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the Dublin Bay shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

3. Prepare the Sauce:

  • In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat.
  • Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
  • Stir in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a simmer.

4. Combine Pasta and Sauce:

  • Add the cooked linguine pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
  • If the sauce seems too thick, add some of the reserved pasta cooking water, a little at a time, until desired consistency is reached.

5. Add Shrimp and Herbs:

  • Gently stir in the cooked Dublin Bay shrimp and chopped fresh parsley.
  • Season with salt and freshly ground black pepper to taste. Toss everything together until heated through.

6. Serve:

  • Divide the Dublin Bay Shrimp Linguine among serving plates or bowls.
  • Garnish with grated Parmesan cheese, lemon wedges, and fresh parsley leaves.
  • Serve immediately, accompanied by crusty bread or a side salad if desired.

Tips for Success:

  • Freshness of Shrimp: Ensure the Dublin Bay shrimp are fresh and properly cleaned before cooking to maintain their delicate flavor.
  • Pasta Cooking Water: Using reserved pasta cooking water helps to thin out the sauce and helps it adhere better to the pasta.
  • Sauce Consistency: Adjust the thickness of the sauce by adding more cream or pasta cooking water as needed.
  • Garnish: Freshly grated Parmesan cheese adds a nutty flavor and enhances the richness of the dish.


  • Seafood Variety: Substitute Dublin Bay shrimp with other seafood like scallops or crab meat for a variation in taste and texture.
  • Herb Additions: Experiment with other fresh herbs such as basil, tarragon, or chives to add different layers of flavor to the dish.
  • Spicy Kick: Add a pinch of red pepper flakes or chopped fresh chili peppers for a spicy twist to the linguine.


Dublin Bay Shrimp Linguine is a delightful representation of Ireland’s coastal flavors, combining tender shrimp with linguine pasta in a creamy lemon and white wine sauce. This dish is perfect for seafood enthusiasts and those looking to enjoy a taste of Ireland’s culinary heritage. Whether served as a quick weeknight dinner or as part of a special occasion, Dublin Bay Shrimp Linguine is sure to impress with its simplicity, freshness, and vibrant flavors. Embrace the essence of coastal Ireland with this delicious recipe and savor the harmonious blend of seafood, pasta, and aromatic herbs in every bite.

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Written by Robert Zelesky

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