This shrimp linguine recipe is our go-to meal on weeknights. It’s quick to make and tastes like I spent hours making it. Pair this dish with a glass of Pinot Gris or Chardonnay and it’s perfect! We really love the bright notes of the lemon juice and lemon zest that pack a punch with the red pepper flakes. I recently made this recipe for my family on my birthday and it was a huge hit. Even my nephews had a few bites of the shrimp.
I think my favorite part about this shrimp linguine recipe is how easy it is to make on a weeknight. We use cooked shrimp in this recipe because it’s a time saver for cooking, but raw shrimp is just fine. I would obviously give the shrimp a little extra time to cook in this recipe listed below if you’re using raw shrimp. Also, the parsley in this recipe is optional. It’s great as a garnish on top, but obviously not totally necessary if you don’t have it on hand.
Shrimp Linguine
Ingredients
- 12 oz linguine pasta You could also use spaghetti pasta or even bow tie pasta.
- salt & pepper
- 10-15 medium sized shrimp We typically buy cooked shrimp that's peeled and devained. But, you can use raw shrimp as well.
- 3 tbsp butter
- 3 tbsp extra virgin olive oil
- pinch red pepper flakes More or less depending on how spicy you prefer.
- 1 Lemon Juiced and zested
- 1/4 cup dry white wine We typically use a Chardonnay or Pinot Grigio.
- Parsley
Instructions
- Use a pan that's large enough to hold the pasta. Fill the pan with cold water. Add a few dashes of salt so your water is salty like the ocean. Bring the water to a boil.
- Once the water is boiling add the pasta. Stir occasionally over medium-high heat so the pasta doesn't stick together. Cook the pasta until it's al dente.
- In the meantime use a large skillet to melt 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil. Add the red pepper flakes. Season your shrimp with salt and pepper and cook until they turn pink (2-3 minutes). Remove the shrimp from the pan and set them aside. Add the wine and lemon juice and bring to a boil. Add 1 tablespoon of butter and 1 tablespoon of extra vigin olive oil. After the butter has melted put the shrimp back in the pan along with lemon zest and parsley. Serve with a little more olive oil on top and lemon zest.
As you can see from these photos, Cory and I love to add a little more than a pinch of red pepper flakes. We like spicy food so it’s easy to add as much or as little spice as you prefer. I hope you enjoy this delicious pasta recipe!
If you like this recipe for Shrimp Linguine be sure to check out this recipe for Cacio e Pepe.
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