Linguine W/ Shrimp Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add linguine and cook until just shy of al dente according to package instructions (usually 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain the linguine and set aside.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of black pepper. Shrimp will be sautéed later in the chosen sauce.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5–6 minutes. Add the minced garlic and red pepper flakes and cook until fragrant, about 30–45 seconds, being careful not to brown the garlic.

Deglaze & simmer

Add 1 dl (about 3.4 fl oz) dry white wine to the pan to deglaze, scraping any browned bits from the bottom. Let the wine reduce by half (about 2–3 minutes). Stir in the tomato paste, then add the crushed tomatoes. Bring to a gentle simmer.

Season & simmer

Add the basil, sugar (if using), 1/2 tsp salt, and 1 tsp black pepper. Simmer on low for 8–10 minutes to meld flavors. If the sauce thickens too much, add a splash of reserved pasta water.

Cook shrimp in sauce

Push the sauce aside slightly or create a shallow well and add the seasoned shrimp in a single layer. Increase heat to medium and cook shrimp 1.5–2 minutes per side (depending on size) until they curl and turn opaque. Do not overcook. If needed, add a tablespoon of pasta water or olive oil to loosen the sauce.

Combine linguine

Add drained linguine to the skillet with the sauce and shrimp. Toss vigorously, adding up to 1/2 cup reserved pasta water as needed to coat the pasta and create a silky emulsion. Adjust seasoning to taste with more salt, pepper, or red pepper flakes.

Sauté garlic

In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the minced garlic and cook until fragrant but not browned, about 30–45 seconds.

Deglaze

Add 3/4 cup dry white wine to the pan and bring to a simmer. Let it reduce by about half, 2–4 minutes, concentrating the flavor.

Cook shrimp

Add the seasoned shrimp in a single layer and cook for 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and set aside to avoid overcooking while finishing the sauce.

Finish sauce

Reduce heat to low. Stir in remaining 2 tablespoons butter and the cream (if using). Add lemon juice, chopped parsley, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If the sauce is too thin, simmer briefly to reduce; if too thick, add a splash of reserved pasta water.

Combine linguine & shrimp

Return the shrimp to the skillet, add the drained linguine and toss to coat. Add up to 1/2 cup reserved pasta water as needed to loosen and emulsify the sauce so it clings to the pasta.

Turn off the heat and drizzle 1 tablespoon olive oil over the pasta. Add grated Parmesan (if using) and chopped parsley, tossing to combine. Divide among plates and serve with lemon wedges on the side for squeezing over. Garnish with additional basil for the red version if desired.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days; reheat gently in a skillet with a splash of water or wine.