Chilli Garlic Shrimp Linguine (Print Version)

Succulent shrimp in spicy garlic-chili oil with al dente linguine and fresh parsley.

# What You’ll Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine

→ Aromatics & Vegetables

03 - 5 cloves garlic, thinly sliced
04 - 1–2 red chili peppers, thinly sliced (or 1 tsp red pepper flakes)
05 - 1 small bunch fresh flat-leaf parsley, chopped
06 - Zest of 1 lemon

→ Sauces & Oils

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp dry white wine (optional)
09 - Juice of 1/2 lemon

→ Seasonings

10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and chili; sauté for 1–2 minutes until fragrant but not browned.
03 - Add shrimp to the skillet, season with salt and pepper. Cook for 2–3 minutes until pink and just cooked through. Stir in lemon zest.
04 - Optionally, pour in white wine and let it bubble for 30 seconds to reduce slightly.
05 - Add drained linguine to the skillet with reserved pasta water as needed. Toss thoroughly to coat noodles evenly. Drizzle with lemon juice.
06 - Remove from heat. Stir in chopped parsley and adjust seasoning if necessary. Serve immediately while hot.

# Additional Tips::

01 -
  • This comes together in the time it takes to boil pasta, making it perfect for those evenings when you're starving but want something special
  • The spicy garlic oil is so good you'll be tempted to drink it, but tossing it with the linguine creates this silky coating that clings to every strand
  • Shrimp cook in minutes, so you can have an impressive seafood dinner without any anxiety about overcooking expensive ingredients
02 -
  • Overcooked shrimp become rubbery and sad, so pull them from the heat the moment they turn pink and opaque
  • Reserving pasta water is non-negotiable, that starchy liquid is what transforms oil into a velvety sauce that actually clings to the pasta
  • If your garlic starts browning too quickly, lower your heat immediately or remove the pan from the burner for a moment
03 -
  • Pat your shrimp completely dry before adding them to the pan, or they'll steam instead of develop that lovely golden sear
  • Have all your ingredients prepped and measured before you start cooking, because once you hit the stove, everything moves quickly
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