Chilli-Garlic Shrimp Linguine (Printable)

Spicy garlic shrimp combined with al dente linguine and fresh parsley for a flavorful meal.

# Components:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine

→ Aromatics & Vegetables

03 - 5 cloves garlic, thinly sliced
04 - 1 to 2 red chili peppers, thinly sliced, or 1 teaspoon red pepper flakes
05 - 1 small bunch fresh flat-leaf parsley, chopped
06 - Zest of 1 lemon

→ Sauces & Oils

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons dry white wine, optional
09 - Juice of 1/2 lemon

→ Seasonings

10 - Salt to taste
11 - Freshly ground black pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and chili; sauté for 1 to 2 minutes until aromatic but not browned.
03 - Add shrimp to the skillet, season with salt and pepper, and cook for 2 to 3 minutes until pink and just cooked through. Stir in lemon zest.
04 - Deglaze the pan with white wine, letting it bubble for 30 seconds.
05 - Add drained linguine to the skillet along with reserved pasta water as needed and toss well to combine. Drizzle with lemon juice.
06 - Remove from heat, stir in chopped parsley, and adjust seasoning if needed. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant-quality food but comes together faster than delivery would arrive.
  • The spicy garlic oil becomes silky and luxurious when tossed with pasta water, no heavy cream needed.
  • You can adjust the heat level on the fly, making it work for anyone at your table.
02 -
  • Overcooking shrimp even by 30 seconds turns them from tender to rubbery—they keep cooking slightly as they rest, so pull them at the edge of done.
  • Don't skip reserving pasta water; it transforms into a silky emulsion that makes the dish, not a thin sauce but something almost velvety.
  • Add parsley right before serving; cooking it longer than a minute dulls its fresh flavor and defeats the purpose of adding it.
03 -
  • Slice your garlic thin rather than mincing it; thin slices become sweet and golden without browning or burning, while minced garlic turns bitter quickly.
  • Reserve your pasta water before draining—that starchy liquid is what transforms oil into a sauce, creating a silky finish that cream can't match.
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