Chilli Garlic Shrimp Linguine (Print Version)

Succulent shrimp and linguine enhanced with garlic, chili, lemon, and fresh parsley for a vibrant meal.

# What You'll Need:

→ 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

# How to Make It:

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 - Optional: 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.

# Additional Tips::

01 -
  • The whole thing comes together in thirty minutes, making it perfect for weeknight dinners when you're hungry but short on time.
  • Shrimp cooks so quickly that there's almost no room for error, giving you a boost of confidence in the kitchen.
  • That spicy garlic oil is addictive and somehow makes even simple linguine taste like you've been cooking all day.
02 -
  • Shrimp overcooks in seconds, so set a timer and don't wander away; the moment they turn pink all the way through is when you stop cooking them, not a moment later.
  • Reserve that pasta water before you drain—it's liquid gold for bringing everything together because the starch helps the oil coat the noodles evenly.
  • Don't add the parsley until the very end; it should taste fresh and herbaceous, not wilted and drab.
03 -
  • If you love heat, don't hold back on the chili; fresh peppers are forgiving and you can always add more of them next time if you go light.
  • A piece of lemon zest that gets stuck between your teeth is a small price to pay for how much it elevates this dish—embrace it.
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