15-Minute Lemon-Garlic Shrimp Linguine

Name: 15-Minute Lemon-Garlic Shrimp Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Quick weeknight
Ingredients: 340 g linguine; 450 g large shrimp, peeled and deveined; 2 tbsp extra-virgin olive oil; 3 tbsp unsalted butter; 4 garlic cloves, thinly sliced; 0,5 tsp chili flakes; 0,33 cup dry white wine; 1 lemon, zested and juiced; 0,33 cup flat-leaf parsley, chopped; 0,33 cup parmesan, finely grated

Plump shrimp tossed with garlicky butter, bright lemon and a whisper of chili cling to silky linguine finished with parsley and parmesan.

Time: 25 min
Servings: 4
Level: Intermediate
Calories: 153

Plan it Plan it

Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 10

4servings

Tick what you already have: only the rest gets copied.

Automatic grocery list

In the app, these ingredients join your list, sorted by aisle.

Try it Try it

Instructions

10 steps · tick them off as you cook

Bring a large pot of well-salted water to a rolling boil and cook 340 g linguine until 1 minute shy of al dente, reserving 1 cup of pasta water before draining.
1 minute
Meanwhile, pat 450 g peeled shrimp dry and season with salt and pepper.
Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until it shimmers without smoking.
Sear the shrimp in a single layer for 60 seconds per side, until just pink and opaque, then transfer to a plate.
Lower heat to medium, add 3 tbsp butter and 4 thinly sliced garlic cloves, and sweat for 45 seconds until fragrant but not browned.
Add 1/2 tsp chili flakes and deglaze with 1/3 cup dry white wine, scraping up any fond, and reduce by half.
Stir in the zest and juice of 1 lemon plus 1/2 cup pasta water, then swirl to emulsify into a glossy sauce.
Return the pasta and shrimp to the skillet, tossing vigorously for 1 minute so the sauce coats every strand; add more pasta water if it looks dry.
1 minute
Off heat, fold in 1/3 cup chopped parsley and 1/3 cup grated parmesan.
Serve immediately with an extra shower of parmesan and a crack of black pepper.

Chef's tip

Emulsify the sauce by tossing the hot pasta and starchy water together for a full minute off the heat — the starch binds butter and oil into a creamy coating without any cream.