(1 votes, average: 5.00 out of 5)
Loading...Juicy shrimp sautéed in golden garlic and olive oil, tossed with al dente linguine, a splash of white wine, fresh lemon, and a generous shower of parsley. It’s the kind of fast, restaurant-style pasta that tastes like you tried harder than you did.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated) — 595 kcal · Fat 22 g · Carbs 58 g · Protein 40 g · Sodium 620 mg
Ingredients
- 12 oz dried linguine (or spaghetti)
- 1.25 lb large shrimp, peeled and deveined (tails removed if you prefer)
- 6 cloves garlic, finely minced
- 1/2 tsp red pepper flakes, divided
- 1/4 cup extra-virgin olive oil
- 2 tbsp unsalted butter
- 1/4 cup dry white wine (such as Pinot Grigio) or low-sodium chicken broth
- 1 medium lemon, zested and juiced, plus wedges for serving
- 1/3 cup fresh flat-leaf parsley, chopped
- 1 tsp kosher salt, plus more for the pasta water
- 1/2 tsp freshly ground black pepper
- Grated Parmesan cheese, for serving (optional)
Directions
- Bring a large pot of water to a rolling boil over high heat; add a generous handful of salt so it tastes like the sea.
- While the water heats, pat the shrimp very dry with paper towels, then season with 1/4 tsp red pepper flakes, 1/2 tsp salt, and the black pepper.
- Prep the aromatics: mince the garlic, chop the parsley, and zest and juice the lemon; keep each in its own small pile by the stove.
- Add the linguine to the boiling water and cook according to package directions until al dente, about 9 minutes. Reserve 1/2 cup of the starchy pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and the remaining 1/4 tsp red pepper flakes and cook, swirling, for 30-60 seconds until just fragrant and pale golden; do not let it brown.
- Add the shrimp to the skillet in a single layer. Cook 60-90 seconds per side, just until pink and opaque; transfer to a plate so they don’t overcook.
- Pour the white wine and lemon juice into the hot skillet, scraping up any browned bits with a wooden spoon. Simmer for about 1 minute to reduce slightly.
- Reduce the heat to low, add the butter and lemon zest, and swirl until the butter melts into a glossy sauce.
- Return the shrimp and any pooled juices to the skillet. Add the drained linguine and toss vigorously, splashing in reserved pasta water a few tablespoons at a time, until the sauce lightly coats every strand.
- Off the heat, fold in the chopped parsley, taste, and adjust salt and pepper. Serve immediately with lemon wedges and a shower of Parmesan, if using.
Cook’s Notes
- For the fastest prep, buy shrimp that are already peeled and deveined, and pat them very dry so they sear instead of steam.
- Don’t brown the garlic; once it turns golden it turns bitter in seconds. If it does, wipe the pan and start the sauce over.
- No wine on hand? Swap in an equal pour of chicken or vegetable broth plus an extra squeeze of lemon for brightness.
- The starchy pasta water is the secret to a silky, emulsified sauce – add it slowly and toss hard so the butter and oil cling to the noodles.
- Store leftovers in an airtight container for up to 2 days; revive in a hot skillet with a splash of water or broth, since the pasta absorbs the sauce as it sits.
