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Shrimp Linguine Recipe

Recipe by Pedro M. A. Neves

Shrimp Linguine is a classic Italian pasta dish featuring tender prawns tossed with delicate linguine in a light white wine and garlic sauce. This elegant yet simple preparation highlights the natural sweetness of the shrimp while remaining quick enough for weeknight dinner, typically ready in under 30 minutes.

Ingredients

• 450g linguine pasta
• 680g large shrimp, peeled and deveined
• 6 cloves garlic, thinly sliced
• 120ml dry white wine (such as Pinot Grigio)
• 240ml fish or vegetable stock
• 60ml extra virgin olive oil
• 30g fresh parsley, chopped
• 1 lemon, zest and juice
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 30g unsalted butter

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, then drain and set aside, reserving 120ml of pasta water.

2. While pasta cooks, heat 60ml olive oil in a large skillet over medium heat and add the sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

3. Increase heat to medium-high and add the shrimp to the skillet in a single layer, cooking for 2 minutes on the first side without stirring.

4. Flip the shrimp and cook for another 2 minutes until they are mostly opaque, then transfer them to a clean plate.

5. Pour the white wine into the skillet, scraping the bottom with a wooden spoon to deglaze, and simmer for 2 minutes until reduced by half.

6. Add the stock to the skillet and bring to a gentle simmer, then return the shrimp along with any accumulated juices.

7. Stir in the butter, lemon zest, and lemon juice, then add the cooked linguine and reserved pasta water, tossing gently to combine.

8. Cook for 1-2 minutes, allowing the pasta to absorb the flavors, then season with salt and black pepper to taste.

9. Divide the shrimp linguine among four bowls and garnish generously with fresh chopped parsley and additional lemon zest.

Substitutions

• Use scallops instead of shrimp for a different protein with similar cooking time
• Substitute white wine with additional stock and 1 tablespoon of white vinegar for an alcohol-free version
• Replace butter with additional extra virgin olive oil for a lighter, dairy-free dish
• Use gluten-free linguine to accommodate dietary restrictions

Tips

• Do not overcook the shrimp; it becomes rubbery if cooked beyond 4 minutes total. Look for them to turn opaque and slightly curled.
• Reserve pasta water before draining; its starch helps emulsify the sauce and coat the linguine evenly.
• Cook the linguine just before finishing the shrimp and sauce so everything is hot and comes together properly.
• Fresh lemon juice brightens the dish significantly; avoid bottled juice for the best citrus flavor.

Shrimp Linguine reflects the Italian coastal tradition of preparing seafood simply to let its natural flavor shine. This dish exemplifies the Italian principle of cucina povera adapted for the sea, where high-quality ingredients like fresh seafood, good olive oil, and pasta are combined with minimal intervention.

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