Chilli-Garlic Shrimp Linguine (Print version)

Shrimp cooked in chili garlic oil with linguine and fresh parsley, delivering bright and bold flavors.

# What you’ll need:

→ Seafood

01 - 14 ounces large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces linguine

→ Aromatics & Vegetables

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

→ Oils & Liquids

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons dry white wine, optional
09 - Juice of 1/2 lemon

→ Seasonings

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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions 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, sautéing for 1 to 2 minutes until aromatic but not browned.
03 - Add shrimp to the skillet, season with salt and pepper, and cook for 2 to 3 minutes until pink and just cooked through. Stir in lemon zest.
04 - Add white wine if using, allowing it to bubble for 30 seconds to reduce slightly.
05 - Add drained linguine to the skillet along with reserved pasta water as needed, tossing well to combine. Drizzle with lemon juice, remove from heat, and stir in chopped parsley. Adjust seasoning as needed and serve immediately.

# Cooking tips:

01 -
  • It's genuinely faster than ordering takeout, and tastes better than most restaurants.
  • No heavy cream means you don't feel weighed down afterward but still get that luxurious, silky pasta.
  • The heat builds slowly and pleasantly, not aggressively, so it won't overwhelm people who don't love spicy food.
02 -
  • Don't walk away once you add the garlic to hot oil because the line between fragrant and burned happens in about thirty seconds, and burned garlic makes the entire dish taste bitter.
  • The pasta water is not wasted liquid; it's actually the secret ingredient that turns this from a pile of separated components into something that feels unified and glossy.
03 -
  • Slice your garlic thin instead of mincing it so you get little pieces to bite into rather than garlic that disappears into the background.
  • Always taste your pasta one minute before the package instructions suggest because package times are notoriously conservative and you want actual al dente, not mushy.
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