Let Me Tell You About My Shrimp Linguine Obsession
Okay, here’s the honest truth: this shrimp linguine recipe is the one I end up making way too often, mostly because it’s easy but also because my family starts dropping not-so-subtle hints around dinnertime (“Sooo, you could make that pasta thing again…”). There’s something about slurping up long noodles tangled with buttery shrimp that feels a little fancy even when you’re standing in your socks, distractedly listening to a podcast. Oh! One time, I accidentally used a weird pasta shape (it was all I had) and my son called it “shrimp confusion.” Still, no leftovers.
Why You’ll Love This (Trust Me)
I make this when I want dinner to taste like I tried hard (spoiler: I didn’t). My family goes wild for it, and so does my neighbor Anne—she always texts for the recipe, which I’ve probably sent so many times I should get it tattooed somewhere. Plus, on those nights when I feel like I can’t deal with a pile of ingredients or pans, this pulls together fast. Even that one time I scorched the garlic a bit, the sauce still basically rescued itself with enough lemon juice. Oh, and if you’re a nervous shrimp cooker, it’s honestly kind of forgiving. Just don’t wander off, obviously.
Your Shopping (or Scrounging) List
- 340g (12oz) linguine (sometimes I reach for fettuccine, or, let’s be honest, whatever’s open in the box)
- 450g (1lb) raw shrimp, peeled and deveined (frozen works if you panic-thaw it under cold water!)
- 3 tbsp olive oil (my grandmother always swore by Bertolli, but supermarket brand = fine by me)
- 4 garlic cloves, minced (I once used garlic powder—it’s, well… fine in a pinch)
- 1/3 cup dry white wine (or honestly, chicken stock if you’re out, or skip, it’s still tasty)
- 2 tbsp unsalted butter (or use a bit more olive oil if dairy’s not your thing)
- Zest and juice from 1 lemon (I’ve resorted to those squeezy lemon bottles; not proud but it works)
- Pinch of crushed red pepper (absolutely optional but highly encouraged if you like a bit of ‘oomph’)
- Salt and black pepper (go with your gut)
- Big handful fresh chopped parsley (or a sprinkle of dried, which is fine in February)
>
Let’s Make It! (Directions Just How I Do It)
- Boil a large pot of water (salty as the sea! Or, let’s be real, whatever you remember), then toss in the linguine. Keep an eye on it (I set a timer but still check at 7 minutes because pasta moods change with the weather). Reserve about a coffee mug’s worth of the pasta water near the end, then drain.
- While that’s happening, heat up the olive oil in your biggest pan—medium heat—not smoking hot, you don’t want to scare the shrimp. Toss in the shrimp with a sprinkle of salt and pepper; cook for about 2 minutes per side till they’re pink and just curled. Don’t overthink it. Scoop them out (to a bowl, or straight onto a plate if you’re feeling lazy).
- In the same pan (don’t clean it!), throw in the garlic and a pinch of red pepper. Stir for a minute ‘til it smells great (this is when I tend to sneak a taste or, um, get distracted and almost let it burn—so, watch it!), then splash in the wine or stock if using. Let it bubble and reduce a bit, maybe 2 minutes.
- Add the butter, lemon zest, and juice. Swirl everything around a couple times. Some days I add more lemon because it just needs it. You’ll know.
- Dump the drained pasta back in, adding splashy bits of pasta water to help everything glossy-up (I used to skip this—don’t). Return the shrimp, any of their juices, and toss in parsley. Tangle it all together with tongs or a big fork (or two wooden spoons, which is my chaos method).
- Taste for salt. I usually panic and add more pepper. Serve warm—or eat right out of the pan, which is honestly how I do it about 20 percent of the time.
Notes (& a Few Mild Regrets)
- I once tried using pre-cooked shrimp to be “efficient”—don’t. They turn rubbery. Raw’s best.
- Linguine really does work best here, but one time I used angel hair and everything kinda clumped together like wet shoelaces. Still edible, though.
- I prefer more lemon, but my brother complained it was too tart. You do you.
My “Why Not?” Variations
- I’ve swapped parsley for chopped basil, once even cilantro (kinda weird, but if you’re out of everything else…)
- Cherry tomatoes, halved and thrown in with the shrimp? Magic in summer. But one time I tried capers instead of lemon, and, well, it was “interesting.”
- If you want dairy, a little swirl of cream after the wine step is dreamy, but then it’s veering toward Alfredo territory (not that I’m complaining).
Gear You Need (Plus Workarounds!)
- Large pot for pasta
- Big skillet or saute pan (in a pinch, I once used a Dutch oven—worked great, but the stirring got a bit gymnastic)
- Tongs (but a big fork and spoon work alright—just a little messier)
Stashing the Leftovers
This keeps in the fridge for about 2 days, tightly covered (though honestly, in my house, it never lasts more than a day—midnight pasta raids happen). The shrimp taste just fine cold, and I sometimes sneak pasta for breakfast. I did once try freezing it, but the shrimp got a bit odd in texture. Not recommended from me.
Let’s Eat — Serving Ideas
I like to pile this high in big bowls and hand out lemon wedges (my cousin sometimes squeezes half a lemon on his… bonkers), with a green salad or some garlic bread when the carb craving calls. Once in a blue moon, I make a side of Tuscan salad because I think it softens the guilt of so much pasta. Oh, and if you want to get all posh, a dusting of Parm is never a bad thing—even if the cheese police disagree.
Stuff I’ve Learned (Sometimes the Hard Way)
- Don’t add the shrimp too soon, or you’ll get chewy little shrimpy discs—instead, let the sauce come together then add ‘em in at the last minute.
- I tried skipping the pasta water step once—nope, sauce went dry and sad. Actually, it works better if you add a little at a time till it’s just right.
- Lemon zest is optional, but I swear, it brightens everything. Once forgot it, and everyone said it tasted “fine.” Never got raves, though.
FAQs (Real Questions from People, Promise)
- Can I use frozen shrimp? Absolutely! I usually just hold them in a colander under cold water for 5 minutes. Works a treat.
- Do I need wine in the sauce? You don’t need it, honestly—just a splash of stock (or even water, with a bit more lemon) does the trick if you’re wine-less (or, sigh, someone finished the last bottle).
- Is this spicy? You call the shots with the chili flakes—half the time, I forget them. No one complains.
- Can I make it ahead? Ehh, it’s best fresh. But the leftovers are pretty good—I think it tastes better the next day, but my son disagrees. Typical.
- No linguine on hand? Spaghetti or fettuccine are totally fine. Even penne in a pinch (but you lose that slurpy magic).
- Where’d you find this recipe? Kind of a mish-mash; started with this version at Bon Appetit’s one-pot shrimp linguine, tweaked it over the years. The best recipes evolve, right?
Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh parsley, chopped
- 1/4 tsp crushed red pepper flakes
- Salt and black pepper, to taste
- 2 tbsp freshly grated Parmesan cheese (optional)
Instructions
-
1Cook linguine in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
-
2While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
-
3Add shrimp to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side, or until shrimp turns pink and opaque.
-
4Pour in white wine and simmer for 2 minutes, scraping up any bits from the pan. Reduce heat.
-
5Toss cooked linguine into the skillet with shrimp. Add reserved pasta water as needed to loosen sauce. Stir in chopped parsley.
-
6Serve immediately, topped with freshly grated Parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
