Shrimp Linguine Recipe

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

Pat the shrimp dry with paper towels. Season both sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add shrimp in a single layer (work in batches if necessary). Cook until pink and opaque, about 1–2 minutes per side depending on size. Remove shrimp to a plate and set aside. Reserve skillet with any fond for the sauce.

In the same skillet, reduce heat to medium and add 2 tablespoons extra-virgin olive oil. Add the diced onion and sauté until translucent, about 4–5 minutes.

Add 4 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor.

Pour in 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 teaspoon sugar (if using). Stir to combine and bring to a gentle simmer. Simmer uncovered 8–12 minutes to thicken slightly.

Taste and adjust salt and pepper as needed. Stir in chiffonade basil leaves. Add reserved pasta water a few tablespoons at a time if sauce seems too thick.

Return cooked shrimp to the skillet and toss to warm and coat in sauce for 1–2 minutes. Add drained linguine and toss thoroughly to combine, adding up to 1/2 cup reserved pasta water to achieve a silky consistency. Finish with 1 teaspoon extra-virgin olive oil, chopped parsley, and grated parmesan if using. Serve with lemon wedges.

In the same skillet used for shrimp, reduce heat to medium and add 4 tablespoons unsalted butter. When butter is melted, add 2 minced garlic cloves and cook until fragrant, about 30 seconds (do not brown).

Pour in 1 cup heavy cream and bring to a gentle simmer, stirring frequently. Simmer 3–4 minutes to slightly reduce and thicken.

Reduce heat to low and gradually whisk in 1 cup freshly grated Parmesan until smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg if using. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time to reach desired consistency.

Add cooked shrimp to the sauce and warm 1–2 minutes. Add drained linguine and toss to coat, adding up to 1/2 cup reserved pasta water to loosen the sauce so it clings to the pasta. Finish with chopped parsley, an optional drizzle of olive oil, and grated parmesan. Serve with lemon wedges.

In the skillet over medium heat add 4 tablespoons unsalted butter and 1 tablespoon olive oil. Add 6 thinly sliced garlic cloves and cook gently until aromatic and just beginning to color (about 1–2 minutes); do not burn the garlic.

Carefully add 1 cup dry white wine (or low-sodium broth) and 2 tablespoons fresh lemon juice. Scrape any browned bits from the pan. Add 1 teaspoon red pepper flakes and simmer 2–3 minutes to reduce slightly.

Return cooked shrimp to the skillet and warm for 1 minute. Add drained linguine and toss to coat, adding reserved pasta water as needed (up to 1/2 cup) to create a silky emulsion between butter, wine, and starch. Stir in 2 tablespoons chopped fresh parsley and adjust seasoning with salt and pepper.

Serve immediately with lemon wedges and grated parmesan if desired.

Choose the prepared sauce (Tomato, Alfredo, or Scampi) with the tossed linguine and shrimp. Plate in shallow bowls, garnish with remaining chopped parsley, a light drizzle of extra-virgin olive oil if desired, and lemon wedges on the side. Offer additional grated Parmesan at the table.