Ingredients:

  • 1 pound (454g) linguine pasta
  • 8 cups (1.9L) water, plus 1 tbsp salt
  • 2 tablespoons (30ml) olive oil
  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) Optional
  • 1/2 cup (120ml) chicken broth Optional if not using wine
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (30g) butter, unsalted
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Bring salted water to a boil in a large pot. Add linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant (about 30 seconds). Add shrimp and cook until pink and opaque (about 2-3 minutes per side).
  3. If using, add white wine to the skillet and let it reduce slightly (about 1 minute). If not, add chicken broth and bring to a simmer. Add lemon juice and butter.
  4. Add the cooked linguine to the skillet with the shrimp sauce. Toss to combine, adding reserved pasta water as needed to create a creamy sauce.
  5. Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese. This is the perfect shrimp linguine recipe.