Chilli-Garlic Shrimp Linguine (Printable Version)

Shrimp cooked in spicy garlic-chili oil, tossed with linguine and fresh parsley for a vibrant pasta dish.

# What You 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 teaspoon red pepper flakes
05 - 1 small bunch fresh flat-leaf parsley, chopped
06 - Zest of 1 lemon

→ Sauces & Oils

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 and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and chili peppers; sauté for 1-2 minutes until fragrant but not browned.
03 - Add shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes until pink and just cooked through. Stir in lemon zest.
04 - Pour in white wine and let it bubble for 30 seconds, scraping up any browned bits from the skillet bottom.
05 - Add drained linguine to the skillet with reserved pasta water as needed. Toss well to combine and coat evenly. Drizzle with lemon juice.
06 - Remove from heat and stir in chopped parsley. Adjust seasoning with salt and pepper as needed. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent way more time in the kitchen than the actual 30 minutes it takes.
  • The shrimp cooks so quickly that there's almost no room for things to go wrong.
  • That garlic-chili oil is genuinely addictive and begs for crusty bread to soak it up.
  • It feels fancy enough for guests but casual enough for a regular Tuesday.
02 -
  • Reserve that pasta water before you drain, because you'll absolutely need it and there's no graceful way to get some back once it's gone.
  • Don't skip the garlic-slicing step, because pre-minced garlic from a jar will taste flat and metallic compared to slices you make yourself.
  • Shrimp cooks faster than you think, so have everything prepped and within arm's reach before you start cooking.
03 -
  • Buy shrimp from a fishmonger if you can rather than the supermarket case, because they're fresher and you can ask them to peel and devein while you wait.
  • Don't let that garlic and chili sit in oil unattended, because the moment it goes from golden and fragrant to dark and burnt, your whole dish tastes like regret.
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