Creamy Shrimp Linguine
This creamy shrimp linguine envelops succulent shrimp in a luxuriously creamy sauce, creating an unforgettable dining experience ideal for any occasion.
Ingredients
Pasta
- 1 pound linguine Opt for whole wheat for a twist of health.
Cooking Oil
- 3 tablespoons olive oil 1 tablespoon for pasta, 2 tablespoons for sautéing shrimp.
Shrimp
- 1 pound raw shrimp Select firm shrimp free from blemishes.
- 1/2 teaspoon kosher salt Enhances the shrimp's natural flavors.
Aromatics
- 4 cloves garlic Freshly minced for aromatic flavor.
- 1/4 teaspoon crushed red pepper flakes Adjust for desired heat.
Serving
- 1 unit lemon wedges For garnish and squeezing over the dish.
Instructions
Cooking the Pasta
- Boil a large pot of water with a generous amount of salt. Add linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and drizzle with 1 tablespoon olive oil to prevent sticking.
Preparing the Shrimp
- Rinse and pat dry the raw shrimp. Season lightly with 1/2 teaspoon kosher salt.
Sautéing
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Increase the heat to medium-high, add the seasoned shrimp and crushed red pepper flakes, and cook for 2-3 minutes until shrimp turn pink and opaque.
Combining Ingredients
- Lower the heat to medium and add the drained linguine to the skillet with shrimp. Toss gently, adding reserved pasta water to create a creamy sauce.
Serving
- Remove from heat, squeeze fresh lemon juice over the dish and garnish with lemon wedges. Serve immediately.
Notes
For a richer sauce, stir in a splash of heavy cream or cream cheese. Store leftovers in an airtight container for up to 2 days and reheat gently.