Chilli Garlic Shrimp Linguine (Printable Version)

Spicy garlic-infused shrimp and linguine tossed with fresh parsley and lemon zest for a lively dish.

# 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 - 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. Remove from heat, stir in chopped parsley, and adjust seasoning if needed. Serve immediately.

# Expert Tips:

01 -
  • It's done in 30 minutes flat: No long simmering, no complicated techniques, just pure efficiency without sacrificing flavor.
  • The shrimp stays tender and juicy: Once you nail the timing, you'll never overcook it again.
  • It feels fancy but tastes honest: Your guests will think you spent way more time than you actually did.
  • The heat builds naturally: Garlic and chili infuse the oil so every strand of pasta gets kissed with flavor.
02 -
  • Don't overcook the shrimp: This is the one thing that kills the dish—shrimp keeps cooking even after you remove it from heat, so take it off the pan when it's just barely pink and opaque.
  • Reserve pasta water before draining: That starchy liquid is not waste; it's the glue that holds everything together and transforms the oil into a proper sauce.
  • Taste your pasta water: If it's too salty or not salty enough, your whole dish suffers, so adjust before the pasta goes in.
03 -
  • Chill your shrimp before cooking: If they're ice-cold when they hit the hot pan, they cook more evenly and stay juicier instead of releasing liquid and steaming.
  • Finish with good olive oil: A drizzle of excellent oil right before serving brightens the whole dish and makes it taste fresher than it has any right to.
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