Description
This Shrimp Linguine recipe combines tender shrimp with a flavorful garlic, lemon, and white wine sauce, perfectly coating al dente linguine for a fresh, vibrant seafood pasta dish. Ready in just 40 minutes, this elegant yet simple dish is ideal for weeknight dinners or entertaining guests.
Ingredients
Seafood and Pasta
- 18 to 24 large shrimp, peeled and deveined (about 1 pound)
- 1 pound linguine
Sauce
- 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
- 2 to 4 tablespoons freshly squeezed lemon juice (from 2-3 lemons)
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Kosher salt
Instructions
- Boil Pasta Water: Fill a large pot with water, set over high heat, and bring it to a boil. Once boiling, add 2 teaspoons of kosher salt to season the water.
- Start the Sauce: In a large wide skillet, heat 3 tablespoons of extra-virgin olive oil over medium-low heat. Add sliced garlic and cook, stirring occasionally, until softened and aromatic, about 3 minutes. Stir in 1/2 teaspoon crushed red pepper flakes to infuse some heat.
- Add Liquid to Sauce: Raise heat to medium-high and pour in 1/2 cup dry white wine. Let it simmer and bubble for 3 to 4 minutes until it reduces slightly. Add 3/4 cup clam juice or broth and simmer for another 3 to 4 minutes until it reduces again. Season with 1/2 teaspoon kosher salt and stir well, simmering for another minute.
- Cook Pasta: Add linguine to the boiling salted water. Cook on medium-high heat following package instructions but slightly undercook the pasta to very al dente texture. Reserve a cup of pasta cooking water before draining the pasta.
- Cook Shrimp and Finish Pan Sauce: While pasta cooks, add peeled shrimp to the skillet with the simmering sauce. Poach the shrimp over medium heat, cooking for about 2 minutes per side until pink and opaque. Add lemon zest and 2 to 4 tablespoons freshly squeezed lemon juice, stirring to combine. Cook shrimp for an additional minute to infuse flavor.
- Reduce Sauce: Transfer shrimp to a bowl and cover to keep warm. Increase skillet heat to medium-high and simmer sauce for 1 to 2 minutes until slightly thickened but still brothy.
- Combine Pasta and Sauce: Transfer the slightly undercooked linguine to the skillet with the sauce. Using tongs or a pasta fork, toss and swirl the pasta in the sauce, cooking for 3 to 4 minutes or until al dente and well-coated. If sauce is too thick or pasta is not fully cooked, add an additional 1/4 cup clam juice or a splash of reserved pasta water to loosen and finish cooking. Stir in 2 tablespoons chopped parsley.
- Serve: Plate the pasta in individual bowls or on a serving platter. Arrange cooked shrimp on top and sprinkle with remaining fresh parsley. Serve immediately.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Adjust red pepper flakes to your preferred heat level or omit for a milder dish.
- Reserving pasta water helps emulsify the sauce and better coat the noodles.
- Poaching shrimp gently in the sauce keeps them tender and flavorful without overcooking.
- Clam juice can be substituted with seafood stock or low-sodium chicken broth for variety.
- For a stronger garlic flavor, mince the garlic instead of slicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
