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bell' alimento

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Linguine and Shrimp

By Paula |

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Linguine con Gamberetti Shrimp or Shrimp Linguine is a classic Italian seafood pasta dish that’s both easy and elegant. 

shrimp linguine in brown bowl with fork. Garlic cloves, small glass bowl of parsley and olive oil bottle in background.

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. 

One bite of this pasta and you would swear it took much longer to prepare that it actually does. Timing is what’s important when preparing this dish. Prepping your ingredients in advance will help you to be successful. 

shrimp linguine in brown bowl with fork. Garlic cloves in background. Which is better to use in this Linguine con Gamberetti Shrimp 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. 

linguine and shrimp in brown bowl with fork. Bottle of olive oil, garlic cloves, small glass bowl of parsley in background. 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.

TIP: 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. 

shrimp linguine in brown bowl with fork. Garlic cloves, small bowl of parsley and bottle of olive oil in background.
 

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Linguine and Shrimp

shrimp linguine in brown bowl with fork. Garlic cloves in background.

Linguine and Shrimp pasta. An easy and elegant meal.

Ingredients

  • 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

Instructions

  1. Place large pot of water on the stove to boil, generously season with kosher salt. Add pasta. Stir to separate pasta.
  2. 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.
  3. WHILE the pasta is cooking, in a large skillet melt 1/2 of butter and 1/2 of olive oil over medium-high heat.
  4. Add shallots, garlic and red pepper flakes. Saute until shallots are translucent, approximately 3 – 4 minutes. Be careful not to burn shallots and garlic.
  5. 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.
  6. Remove shrimp from the pan; Place them into a large serving bowl, set aside and keep warm.
  7. Add wine and lemon juice to pan and bring to a boil.
  8. Add remainder of butter and olive oil. Return shrimp to pan along with the cooked pasta.
  9. Stir well. Season with salt and pepper to taste.
  10. NOTE: If pasta is took thick, thin out with some of the reserved pasta water.
  11. Drizzle over a bit more olive oil, garnish with parsley.

Notes

1. You may substitute yellow onion for shallots.
2. Add additional red pepper flakes for a spicier pasta.

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© Paula Jones
Cuisine: Italian / Category: Pasta

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Comments

  1. April says

    I made this recipe last night and it was extremely successful. My boyfriend and I both loved the dinner. This recipe is a keeper! Thank you so much, Paula!

  2. Taylor says

    I’ve been looking for a pasta with shrimp recipe like this for awhile. I will definitely have to try this out, it looks amazing!

  3. Rachael says

    I made the spicy shrimp bites but just added pasta….I was FAB!

    Paula..you are too amazing!

  6. Dave says

    My wife made this today. She used organic brown rice and cauliflower fusilli we bought at Costco, and substituted crawfish (we’re in New Orleans) for the shrimp. It was amazing. Needless to say, we’re saving the recipe. Thanks for posting it.

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