Shrimp Linguine with Lemon, Garlic, and White Wine Recipe
This Shrimp Linguine is a vibrant and elegant Italian-inspired seafood pasta dish featuring succulent large shrimp poached in a zesty lemon and clam juice sauce, combined with perfectly al dente linguine and a fragrant garlic, white wine, and red pepper flake pan sauce. Ready in just 40 minutes, it’s a perfect weeknight dinner or special occasion meal that balances fresh flavors and a hint of spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Pasta and Shrimp
- 1 pound linguine
- 18 to 24 large shrimp, peeled and deveined (about 1 pound)
- Kosher salt, to taste (about 2 teaspoons for pasta water, plus 1/2 teaspoon for sauce)
For the Sauce
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, sliced paper-thin (or finely minced for stronger flavor)
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1/2 cup dry white wine (such as Pinot Grigio, Soave, or Pecorino)
- 3/4 to 1 cup bottled clam juice, seafood stock, or chicken broth
- Zest of 1 small lemon
- 2 to 4 tablespoons freshly squeezed lemon juice (from 2-3 lemons)
- 3 tablespoons finely chopped fresh flat-leaf parsley, divided
Instructions
- Boil the pasta water. Fill a large pot with water, set over high heat, and bring to a boil. Once boiling, add 2 teaspoons of kosher salt to season the water.
- Start the sauce. Meanwhile, in a large wide skillet, heat 3 tablespoons of extra-virgin olive oil over medium-low heat. Add the sliced garlic and cook, stirring frequently, until softened and aromatic, about 3 minutes. Stir in 1/2 teaspoon crushed red pepper flakes.
- Add liquids to the sauce. Increase heat to medium-high and pour in 1/2 cup dry white wine. Let it bubble and reduce slightly for 3 to 4 minutes. Next, add 3/4 cup clam juice or broth and simmer for another 3 to 4 minutes to further reduce the sauce. Season with 1/2 teaspoon salt and stir for another minute.
- Cook the pasta. Add linguine to the boiling salted water. Cook according to package instructions but stop when still very al dente, slightly underdone. Reserve one cup of pasta cooking water before draining.
- Poach the shrimp. While pasta cooks, add shrimp to the skillet with the sauce. Poach over medium heat for 2 minutes per side. Add lemon zest and 2 to 4 tablespoons lemon juice, stirring to combine. Cook shrimp another minute until pink and cooked through.
- Finish the pan sauce. Remove shrimp to a bowl and cover to keep warm. Raise the heat to medium-high and simmer the sauce for 1 to 2 minutes until slightly thickened but still brothy.
- Toss pasta in sauce. Transfer the slightly undercooked linguine to the skillet with the sauce. Using tongs or pasta fork, swirl pasta around sauce and cook for 3 to 4 minutes until noodles finish cooking to al dente and are well coated. Add additional clam juice, broth, or reserved pasta water as needed to loosen the sauce. Stir in 2 tablespoons chopped parsley.
- Serve. Plate the dressed pasta in individual bowls, topping each with shrimp and a sprinkle of remaining fresh parsley. Alternatively, serve family-style with pasta on a platter and shrimp arranged on top, garnished with parsley.
Notes
- Use peeled and deveined shrimp for easy and quick cooking.
- Adjust red pepper flakes to your preferred level of heat.
- Bottled clam juice can be substituted with seafood stock or chicken broth.
- Reserve pasta water to help adjust sauce consistency when tossing pasta.
- Fresh lemon zest and juice brighten the dish with acidity and freshness.
- Cook pasta slightly underdone initially, as it finishes cooking in the sauce.
- Serve immediately for best texture and flavor.
