Shrimp Linguine
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.
Servings: 6
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
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 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
Calories: 416.2kcal | Carbohydrates: 61.4g | Protein: 17.9g | Fat: 8.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.3g | Trans Fat: 0.01g | Cholesterol: 71.4mg | Sodium: 434mg | Potassium: 281.3mg | Fiber: 2.6g | Sugar: 3.2g | Vitamin A: 146.3IU | Vitamin C: 2.1mg | Calcium: 54.3mg | Iron: 1.3mg
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