Seafood and pasta are a perfect pairing in my opinion. I absolutely adore seafood and you all know I love pasta, so for me it’s a natural pairing. Plus this Linguine con Gamberetti (Shrimp) dish has an unexpected little kick to it from the red pepper flakes. Anytime you can add a little kick to a dish I’m all for it.
Which is better to use in this recipe – Fresh or Frozen Shrimp?
Good news, you can purchase fresh or frozen.
FRESH: if you buy fresh shrimp, you’ll want to peel and devein them prior to use. TIP: Save the shells to make seafood stock with for future use.
FROZEN: make sure the shrimp are thawed according to package directions prior to starting. TIP: I like to buy bags of frozen shrimp when I find them on sale 2 for 1. Saving money is a good thing in my book.
How to Tell When Shrimp are Done?
Shrimp cook very quickly and we do not want to overcook them. Overcooked shrimp will be tough and chewy. Not adjectives we’re looking for here.
When cooking shrimp, look for an opaque color and a C shape. Remember C for cooked. If they close into a tight O shape that means they’re overcooked.
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- 1 box Linguine
- 1/2 stick of unsalted butter
- 1/2 cup extra-virgin olive oil
- 2 small – medium shallots – minced
- 3-4 cloves of fresh garlic – minced
- 1/4 teaspoon red pepper flakes
- 1 bag of medium to large shrimp – peeled
- Kosher salt to taste
- freshly ground black pepper to taste
- 1/2 cup dry white wine – I use Chardonnay
- 1 lemon – juiced
- Fresh parsley for garnish – roughly chopped
- Place large pot of water on the stove to boil, generously season with kosher salt. Add pasta. Stir to separate pasta.
- Cook for approximately 8-10 minutes until pasta OR until pasta is al dente. Before you drain your pasta, reserve one ladle of pasta water. Drain pasta.
- WHILE the pasta is cooking, in a large skillet melt 1/2 of butter and 1/2 of olive oil over medium-high heat.
- Add shallots, garlic and red pepper flakes. Saute until shallots are translucent, approximately 3 – 4 minutes. Be careful not to burn shallots and garlic.
- Season shrimp with salt and pepper. Add shrimp to skillet and cook until they have turned pink and have a “C” shape to them, this only takes approximately 2-3 minutes. Be careful NOT to overcook your shrimp.
- Remove shrimp from the pan; Place them into a large serving bowl, set aside and keep warm.
- Add wine and lemon juice to pan and bring to a boil.
- Add remainder of butter and olive oil. Return shrimp to pan along with the cooked pasta.
- Stir well. Season with salt and pepper to taste.
- NOTE: If pasta is took thick, thin out with some of the reserved pasta water.
- Drizzle over a bit more olive oil, garnish with parsley.
1. You may substitute yellow onion for shallots.
2. Add additional red pepper flakes for a spicier pasta.