0 from 3 votes
Old Bay Shrimp Linguine
Old Bay Shrimp Linguine – this flavor-packed pasta recipe is loaded with juicy Old Bay seasoned shrimp in a garlicky white wine sauce. Ready in just 20 minutes so give your taste buds a real treat even on busy weeknights!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 503 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the pasta
- 14 oz (400g) dried pasta , I used linguine
- 2 tsp salt
For the shrimp
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 pound (450g) raw shrimp , peeled and deveined
- 2 tsp Old Bay seasoning , or more to taste
- ½ tsp salt , plus more to serve as needed
- ⅓ cup (80ml) dry white wine , substitute with fish stock if desired
- 2 tbsp lemon juice
- ⅓ cup (80ml) fish stock or vegetable stock, using a stock cube or stockpot
- 4 garlic cloves , minced
- 3 tbsp flat leaf parsley , chopped
- 3 tbsp parmesan , freshly grated
- 1 lemon , zest only
- black pepper , to taste
- pinch red pepper flakes , to serve
Instructions
- If your shrimp is frozen, place in a large bowl and cover with cold water. Leave the shrimp in the water for 10-15 minutes, stirring once in a while to break them up. Change the water as needed until the shrimp is thawed then drain and pat dry.
- Bring a large pot of water to the boil, add plenty of salt stir in the linguine. Cook the pasta until al dente, just a minute or two shy of the the required cooking time on the pack instructions. Reserve half a cup of pasta water (125ml) just before draining to use in the sauce.
- Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, sprinkle with Old Bay and salt and sear them, in batches if needed, until they turn pink. Use a slotted spoon to transfer the cooked shrimp into a bowl.
- Add the white wine and lemon juice to the hot pan to deglaze, scraping any bits stuck to the bottom of the skillet loose with a wooden spoon. Stir in the fish stock and cook until the liquid is reduced and you can't detect the wine aroma.
- Add in the minced garlic and half of the chopped parsley and simmer until the garlic is fragrant, 30 seconds or so. Stir in as much of the reserved pasta water as needed (about ⅓ – ½ a cup / 80-120ml).
- Add the drained pasta and shrimp and use to tongs to toss everything together. Have a taste and add salt and black pepper to taste.
- Garnish with the remaining parsley, lemon zest, red pepper flakes and plenty of freshly grated Parmesan and serve immediately.
Cup of Yum
Nutrition Information
Calories
503kcal
(25%)
Carbohydrates
81g
(27%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
10mg
(3%)
Sodium
1593mg
(66%)
Potassium
330mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
403IU
(8%)
Vitamin C
19mg
(21%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 1593mg | 66% |
| Potassium | 330mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 19mg | 21% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.