Shrimp Linguine
User Reviews
5
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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
Description
This Shrimp Linguine recipe combines linguine pasta cooked slightly al dente with a sauce prepared from olive oil sautéed garlic and crushed red pepper flakes. White wine and clam juice reduce to concentrate flavor, then lemon zest and juice add brightness. Large peeled and deveined shrimp cook gently in the sauce, absorbing these flavors. The sauce consistency is thin yet flavorful, coating the pasta without heaviness. Parsley finishes the dish with herbaceous notes.
The shrimp provide a tender, slightly sweet seafood note that pairs well with the briny clam juice and crisp lemon. The crushed red pepper flakes add mild heat. Cooking the shrimp separately and adding them to the pasta and sauce prevents overcooking and keeps them juicy.
Serve this dish immediately for best texture and freshness. It works well as a main course for seafood enthusiasts, pairing nicely with a side salad or crusty bread to soak up the sauce.
The recipe notes advise thawing frozen shrimp in cold water in a sealed bag with a weight on top to ensure safe, even thawing. Choosing good-quality dry white wine and fresh lemon improves the sauce's flavor. Adjust red pepper flakes to taste to suit your heat preference.
Ingredients
- kosher salt
- 3 tablespoons extra-virgin olive oil
- 4 garlic sliced paper-thin (or finely minced for a stronger flavor, cloves
- 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 clam juice seafood stock, or chicken broth, bottled
- lemon plus 2 to 4 tablespoons freshly squeezed juice (from 2-3 lemons, zest of 1 small
- 18 to 24 Shrimp peeled and deveined (about 1 pound, large
- 1 pound linguine
- 3 tablespoons parsley fresh, flat-leaf, finely chopped
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
- If using frozen shrimp, thaw them in a sealed zip-top bag submerged in cold water with a weighted object on top, about 30 minutes until fully thawed.
- Select a dry white wine like Pinot Grigio, Soave, or Pecorino to enhance the sauce flavor.
- Adjust crushed red pepper flakes to your preferred level of spiciness.
- Serve the dish immediately after cooking to maintain the al dente pasta texture and tender shrimp.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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