Easy Shrimp Linguine

There are many meals that some people only enjoy when they go out to a restaurant because they feel it is too complicated to prepare themselves. The key to having great-tasting shrimp linguine is using the freshest ingredients you can find. This Easy Shrimp Linguine recipe uses fresh ingredients such as fresh raw shrimp, fresh parsley, garlic, butter, and olive oil. It also includes dry white wine, a good quality linguinie and parmesan cheese that results in a restaurant quality meal that can be made right at home. It can be served with multigrain garlic bread as shown or a tossed salad as well, which can make it a complete meal. Here’s how to make it:

Fresh shrimp are one of the key elements in this dish because they add the flavor that is missing in precooked shrimp. If you can, use easy peel shrimp and save the shells because they also add flavor to the dish. In addition, the linguine can be used whole, but I prefer to break it in half so that it is easier to eat and toss with the shrimp and sauce.

If you have the shells, place them in a large nonstick pan along with 2 tablespoons of butter and 1 cup of dry white wine. Sauté the shells for 3-5 minutes until they turn pink and release their flavor into the sauce. If you do not have the shells you can skip this step, just add the shrimp directly to the butter & wine.

Once the shells have cooked and turned pink, strain the shells and reserve the pan juices and pour it back into the pan. Discard the shells. At this point, you can bring a large pot of salted water to a boil that will be used to cook the linguine pasta. Cook the pasta according to package directions. The pasta should be al dente in other words, tender with a slight bite but not overcooked.

To the pan juices, add 3 cloves of minced garlic and sauté until just fragrant and then add the remaining stick of butter, 1/2 cup fresh chopped parsley, and a 1/4 cup of olive oil. Heat over med/high heat and then add the raw peeled shrimp.

Sauté the shrimp until pink and cooked through but not tough, about 5-6 minutes.

Once shrimp are cooked through, remove the pan from the heat and stir in 1/2 cup of grated parmesan cheese. It is important that the pan is off the heat so the cheese does not bind up and mixes thoroughly into the sauce. Add salt and pepper to taste. If you like heat, you can add a pinch of red pepper flakes (optional).

When linguini is done, drain the pasta and add to the shrimp but reserve the pasta water in case you want to thin the sauce and add more liquid.

Toss the linguine with the shrimp and add pasta water if needed. Garnish with grated parmesan cheese and fresh chopped parsley and also when serving.

The shrimp linguine can be served by itself or as shown above with some multigrain garlic bread. I often serve a tossed salad as well to make a complete meal. Enjoy and happy cooking!

Prep Time: 30-40 min

Cooking Time: 30 min

Difficulty: Easy

Servings: 4-6

Ingredients:

1 lb. package of linguine pasta

2 lbs. raw easy peel medium sized shrimp with shells

1 cup dry white wine

1 stick of butter divided

1/4 cup olive oil

1/2 cup grated parmesan cheese plus more for garnish

3 cloves garlic minced

1/2 cup fresh parsley chopped, plus more for garnish

salt & pepper to taste

pinch of red pepper flakes (optional)

reserved pasta water