Gulf Coast Shrimp With Pasta Recipe

Marinate the shrimp

In a medium bowl combine 3 tbs extra virgin olive oil, 1 tbs fresh lemon juice, 2 cloves minced garlic, 1 tsp marash pepper flakes, 1 tsp finely chopped rosemary, 3 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the peeled and deveined shrimp and toss to coat thoroughly. Cover and refrigerate for 15–20 minutes while preparing other components (do not exceed 30 minutes or shrimp will start to cure).

Cook the shrimp

Heat a large skillet over medium-high heat. Add a thin film (about 1 tsp) of olive oil if needed. Add marinated shrimp in a single layer (work in two batches if necessary) and cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and loosely cover to keep warm. Do not overcook.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook until al dente according to package instructions (usually 8–10 minutes). Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Build the sauce

While pasta cooks, heat 2 tbs extra virgin olive oil in the same large skillet over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add 3 sliced garlic cloves and cook 30–45 seconds until fragrant but not browned. Pour in 1 tbs dry white wine (if using) and let it reduce for about 1 minute. Add 1 cup low-sodium chicken or seafood stock and 1 cup reserved pasta water, bring to a gentle simmer.

Finish the sauce

Stir in 1 tsp fresh lemon zest. Add 1 tbsp unsalted butter and 1 tbsp grated Parmesan, stirring until the butter melts and the sauce becomes slightly silky. Adjust seasoning with additional salt and black pepper to taste. If sauce seems too thin, simmer 1–2 minutes to reduce; if too thick, add up to 1/4 cup more reserved pasta water.

Sauté the vegetables

In a separate skillet or after you remove the shrimp (wipe skillet if needed), add 1 tbs olive oil over medium heat. Add the red bell pepper strips and sauté 3–4 minutes until they begin to soften but retain some bite. Add the drained, quartered marinated artichoke hearts and 1 cup halved cherry tomatoes (if using) and cook 2–3 minutes just to warm through and meld flavors. Spoon the contents (including any juices) into the pan with the sauce.

Combine with pasta

Add the drained pasta to the sauce and vegetables. Toss vigorously over medium heat for 1–2 minutes so the pasta absorbs the sauce; add reserved pasta water 1–2 tbs at a time if needed to loosen and create a glossy coating.

Return shrimp & herbs

Gently fold the cooked shrimp into the pasta and sauce, warming for 30–60 seconds—just long enough to reheat shrimp without overcooking. Stir in 1 tbsp chopped fresh parsley and 2 tbs thinly sliced fresh basil. Drizzle 1 tsp extra virgin olive oil over the finished pasta.

Plate and garnish

Divide pasta among 4 plates (serves 4). Top with an additional sprinkle of grated Parmesan if desired and serve with lemon wedges on the side for squeezing. Optionally garnish with a small sprig of rosemary and an extra pinch of marash pepper for heat.