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finished recipe piled onto a white plate and garnished with crispy panko and a lemon wedge

Greek Shrimp Linguine Recipe with Lemon Dill Panko

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5 from 1 review



12 ounces linguine pasta

1 lb shrimp, thawed

3 tablespoons extra virgin olive oil

6 garlic cloves, sliced

1 teaspoon coarse kosher salt

1/2 teaspoon black pepper

2/3 cup white wine (or stock)

1/2 cup heavy cream

6 ounces feta cheese, crumbled

6 ounces baby spinach

1/3 cup fresh dill, chopped

1 tablespoon lemon zest

1/2 teaspoon red pepper flakes, optional


1 cup panko bread crumbs

3 tablespoons extra virgin olive oil

2 tablespoons fresh dill, chopped

1 teaspoon lemon zest

1/2 teaspoon coarse kosher salt


  1. To begin, cook pasta about 2 minutes less than package instructions in salted water. Reserve 1 cup of seasoned water, then drain the pasta and set aside. 
  2. For the crispy topping, heat olive oil in a skillet over medium heat. Add panko crumbs and toast, stirring occasionally until golden brown, about 6-8 minutes. Remove from heat and add fresh dill, lemon zest and salt. Toss to combine and set aside. 
  3. Quickly sauté shrimp in a large skillet with a drizzle of olive oil and a pinch of salt and pepper. When just cooked through (2-4 minutes, depending on the size of shrimp), remove shrimp from the skillet and tent in foil to keep warm. 
  4. For the sauce, add garlic and olive oil to the same large skillet set over medium heat. Sauté for 2-3 minutes until fragrant, but not browning. Add salt, pepper, red pepper flakes and wine, raising the heat to medium high to let the wine reduce by about half. Crumble or cut feta and add to the wine, stirring to melt. Reduce heat to medium low and add cream stirring occasionally until the sauce is creamy. Taste and adjust seasoning. Once cream sauce is smooth, add the cooked shrimp, fresh spinach, fresh dill, lemon zest and al dente linguine pasta, along with 1/2 cup of pasta water. Turn the pasta, coating it in the feta sauce thoroughly and heating it through. 

  5. To serve, divide pasta between plates. Top with lemon dill panko. Serve with lemon wedges. 


I use medium or large shrimp in this recipe, with the tails removed. Both are a matter of personal preference. If using much larger or smaller shrimp, adjust cooking times to ensure the seafood is just cooked through. Use fresh or frozen shrimp in the recipe. If using frozen, thaw thoroughly (overnight in the refrigerator, or soaked in cold water for 30 minutes). Dry the shrimp very well before cooking. 

The recipe calls for using fresh dill. If using dry dill, use on a 1:3 ratio. 1 part dry dill to 3 parts fresh dill. In the pasta sauce, use about 1 1/2 tablespoons dry dill and in the crispy topping, about 2 teaspoons. 

If you're looking for another fresh herb to use as substitute, fresh parsley (flat leaf), fresh basil or diced chives would work. Although none of them will give you that feta-dill-garlic magic that we love!

  • Prep Time: 5
  • Cook Time: 25
  • Category: Easy Recipes
  • Method: Stove Top
  • Cuisine: Greek