Shrimp Linguine
Shrimp Linguine is a comforting classic that combines delicate linguine and juicy shrimp with garlic, white wine, and fresh herbs for a delightful meal.
Ingredients
Main Ingredients
- 8 oz Linguine The star of the dish. Light and perfect for absorbing sauces.
- 1 lb Shrimp, peeled and deveined Fresh or frozen, adds a sweet and briny touch.
- 3 tbsp Olive Oil For sautéing and adding richness.
- 3 cloves Garlic, minced The aromatic base that makes everything irresistible.
- 1/2 cup White Wine Use a dry wine to enhance the flavors; substitute vegetable broth for a non-alcoholic version.
- 1 medium Lemon Juice, from lemon Brightens the dish beautifully.
- 1/4 cup Fresh Parsley, chopped For garnish and a burst of freshness.
- to taste Red Pepper Flakes (optional) For a slight kick if desired.
- to taste Salt and Pepper To taste.
Instructions
Preparation
- In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté until fragrant and just golden—about 1 minute.
- Carefully add shrimp to the skillet, seasoning with salt, pepper, and optional red pepper flakes. Cook until the shrimp are pink and opaque, about 3-4 minutes.
- Deglaze the pan by adding white wine, scraping up any brown bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add the cooked linguine to the skillet, tossing to coat in the garlic-wine sauce. If the pasta seems dry, stir in reserved pasta water a little at a time.
- Squeeze lemon juice over the pasta and sprinkle with fresh parsley. Stir well to combine.
- Dish out your Shrimp Linguine while it’s warm, garnishing with more parsley if desired.
Notes
This dish is ideal for date nights, family dinners, or potluck gatherings. For leftovers, store in an airtight container in the fridge for up to 2 days or freeze for a month. Reheat gently, adding lemon juice to brighten flavors.