Linguini W/shrimp Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz linguini and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp crushed red pepper flakes.

Sear shrimp

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Add 1 tablespoon unsalted butter to the pan and swirl to melt; this will help build the sauce base.

Sauté garlic

In the same skillet over medium heat add 1 tablespoon olive oil (if pan is dry) and the minced garlic (4 cloves). Sauté 30–45 seconds until fragrant but not browned.

Deglaze

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, 2–3 minutes.

Prepare sauce base

Add 1 cup shrimp or chicken stock and bring to a simmer. For the White option: stir in 1 cup heavy cream and 3 tablespoons grated Parmesan; simmer gently 2–3 minutes to thicken slightly. For the Red option: add the 14.5 oz can crushed tomatoes, stir to combine, simmer 6–8 minutes until flavors meld; if desired, blend smooth with an immersion blender or leave rustic. For the Fra Diavolo option: add the 14.5 oz crushed tomatoes plus an extra 1 tsp crushed red pepper for heat; simmer 6–8 minutes to meld and slightly reduce.

Finish and adjust

Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley. If the sauce is too thick, add up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, to reach desired consistency.

Combine shrimp and pasta

Return the cooked shrimp to the skillet and toss to warm through for 1 minute. Add the drained linguini to the skillet and toss thoroughly to coat the pasta with sauce; if needed, add more reserved pasta water to loosen. Stir in 1 tablespoon unsalted butter and 3 tablespoons grated Parmesan to create a glossy finish.

Divide pasta among 4 plates (serves 4). Garnish with remaining chopped parsley and extra Parmesan. Serve with lemon wedges on the side for squeezing. Offer additional crushed red pepper at the table for guests who want more heat (especially with Fra Diavolo).