Linguine Ai Gamberi Recipe

Cook linguine

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

While the pasta cooks, pat 1 lb large shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp paprika until evenly coated. Let sit while you prepare the sauce (5 minutes) so flavors settle.

Sear shrimp

Heat a large (12-inch) skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When butter foam subsides and oil is shimmering, add shrimp in a single layer (work in two batches if needed). Sear shrimp 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and tent with foil.

Build aromatics

Lower heat to medium. In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add 1 large minced shallot and sauté 1–2 minutes until softened. Add 4 cloves garlic (minced or thinly sliced) and 1 tsp crushed red pepper flakes; cook 30–45 seconds until aromatic but not browned.

Deglaze and reduce

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and simmer until the wine has reduced by about half, approximately 3–5 minutes.

Finish sauce

Reduce heat to low. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. If using, whisk in 1 tablespoon heavy cream for a silkier texture. Add about 1/2 cup of the reserved pasta water to loosen the sauce and bring to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed.

Combine pasta and shrimp

Return the drained linguine to the skillet and toss to coat in the sauce. If the pan is not large enough, use the pasta pot. Add reserved pasta water a few tablespoons at a time as needed to achieve a glossy, clingy sauce (use up to the reserved 1 cup). Fold the cooked shrimp back into the pasta along with 1 cup chopped fresh flat-leaf parsley. Toss gently until everything is evenly combined and heated through (about 1 minute).

Transfer Linguine ai Gamberi to warmed plates or a shallow serving bowl. Sprinkle with 1/2 cup grated Parmigiano-Reggiano if using, drizzle with 1 teaspoon extra-virgin olive oil, and finish with a few extra chopped parsley leaves and a crack of black pepper. Serve immediately with lemon wedges on the side.