Shrimp Linguini Recipe

Cook pasta

Bring a large pot of salted water (about 4–5 quarts) to a rolling boil. Add the linguini and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Start sauce base

While pasta cooks, heat 2 tbs olive oil and 2 tbs butter in a large skillet over medium heat. Add the diced shallot and sauté 2–3 minutes until softened and translucent.

Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in 1 cup white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by about half, 2–3 minutes.

Lower heat to medium-low and stir in 1 cup heavy cream. Bring to a gentle simmer and let thicken slightly for 2–3 minutes. Add 2 tbs lemon juice, 1 tsp lemon zest, 3 oz grated Parmesan, 1 tsp sea salt, and 1 tsp black pepper. Stir until the cheese melts and the sauce becomes smooth. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Add the drained linguini to the skillet and toss to coat in the sauce over low heat for 1–2 minutes so pasta absorbs sauce. If needed, add more reserved pasta water a tablespoon at a time to loosen.

Prepare and cook shrimp

While sauce is reducing, pat shrimp dry with paper towels. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Heat 1 tbs olive oil in a separate large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary) and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm. Do not overcook.

If using crawfish tails instead of shrimp, warm 12–16 oz pre-cooked crawfish tails in the skillet for 1–2 minutes with a splash of butter and a pinch of paprika — do not overcook — then remove and keep warm.

Once shrimp (or crawfish) are cooked, add them to the linguini in the sauce and gently toss to combine, warming the seafood in the sauce for about 30–60 seconds.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Sprinkle 2 tbs chopped fresh parsley and 1/4 cup extra grated Parmesan over the pasta and toss gently to combine.

Divide the shrimp linguini among 4 plates or shallow bowls. Garnish each portion with a lemon wedge and an additional sprinkle of parsley and Parmesan. Serve immediately with house salad and 1 slice of crusty or garlic bread per person.

Leftovers: store cooled pasta and seafood separately in airtight containers in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of cream or pasta water to loosen sauce.