Shrimp Linguine
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
4162 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Linguine
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This favorite pasta classic combines plump, garlicky shrimp with silky linguine. It comes together quickly and makes an impression, whether you’re serving it to your family or to dinner guests.
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Ingredients
- kosher salt
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, sliced paper-thin (or finely minced for a stronger flavor)
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup dry white wine, such as Pinot Grigio, Soave, or Pecorino
- 3/4 to 1 cup bottled clam juice, seafood stock, or chicken broth
- Zest of 1 small lemon, plus 2 to 4 tablespoons freshly squeezed juice (from 2-3 lemons)
- 18 to 24 large shrimp, peeled and deveined (about 1 pound)
- 1 pound linguine
- 3 tablespoons finely chopped fresh flat-leaf parsley
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Instructions
- Put the pasta water on to boil. Fill a large pot with water and set it over high heat. Bring to a boil, then add 2 teaspoons salt.
- Meanwhile, start the sauce. In a large, wide skillet, add the olive oil and garlic. Set over medium-low heat and cook, stirring, until the garlic is softened and aromatic, about 3 minutes. Stir in the red pepper flakes.
- Add the liquid. Raise the heat to medium-high and pour in the wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then pour in 3/4 cup of clam juice or broth and simmer for another 3 to 4 minutes to slightly reduce the sauce once more. Season with 1/2 teaspoon salt and continue to simmer, stirring for another minute.
- Cook the pasta. Add the pasta to the boiling salted water. Turn the heat to medium-high and cook according to package instructions until the pasta slightly underdone—very al dente. Save a cup’s worth of the pasta’s cooking water before draining.
- Meanwhile, cook the shrimp and finish the pan sauce. While the pasta cooks, add the shrimp to the skillet with the broth and poach over medium heat for 2 minutes per side. Add the lemon zest and juice and stir to combine. Cook the shrimp for another minute or so, until pink and cooked throughout.
- Make a pan sauce. Transfer the shrimp to a bowl and cover to keep warm. Raise the heat in the skillet to medium-high and simmer another minute or two until the juices have reduced and thickened slightly. The sauce should still be brothy—the pasta will finish cooking in it.
- Dress the pasta in the sauce: Transfer the slightly undercooked linguine to the skillet and, using tongs or a pasta fork, swirl the pasta around in the sauce and cook for 3 to 4 minutes, or until the noodles are al dente and thoroughly coated with sauce. The sauce will have thickened by this point, so add another 1/4 cup clam juice or broth, if needed, or a splash of the reserved pasta water, until the noodles are cooked through. Sprinkle in 2 tablespoons of the parsley and toss to incorporate.
- Serve: Transfer the pasta to individual bowls. Top each serving with shrimp and a sprinkle of chopped parsley and serve. Or, to serve it family-style, transfer the pasta to a serving platter and arrange the shrimp on top. Sprinkle with the remaining chopped parsley and serve.
Notes
- Remove as many shrimp as you plan to cook and put them in a zip-top bag. Seal the bag well, then place in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag to keep it submerged. Let sit for about 30 minutes, until thawed.
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- If you’re using frozen shrimp: Remove as many shrimp as you plan to cook and put them in a zip-top bag. Seal the bag well, then place in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag to keep it submerged. Let sit for about 30 minutes, until thawed.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Show Details
Calories
416.2kcal
(21%)
Carbohydrates
61.4g
(20%)
Protein
17.9g
(36%)
Fat
8.8g
(14%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
5.3g
Trans Fat
0.01g
Cholesterol
71.4mg
(24%)
Sodium
434mg
(18%)
Potassium
281.3mg
(8%)
Fiber
2.6g
(10%)
Sugar
3.2g
(6%)
Vitamin A
146.3IU
(3%)
Vitamin C
2.1mg
(2%)
Calcium
54.3mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4162 kcal
% Daily Value*
| Calories | 416.2kcal | 21% |
| Carbohydrates | 61.4g | 20% |
| Protein | 17.9g | 36% |
| Fat | 8.8g | 14% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.3g | 27% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 71.4mg | 24% |
| Sodium | 434mg | 18% |
| Potassium | 281.3mg | 6% |
| Fiber | 2.6g | 10% |
| Sugar | 3.2g | 6% |
| Vitamin A | 146.3IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 54.3mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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