Simple Shrimp Linguine

Let me start by saying, this recipe was 100% inspired by the witty, beautiful, incomparable, Chrissy Teigen. Well, to be completely accurate, it’s actually inspired by her mom whose recipe for “Pepper’s Spicy Clams” graced our presence in Chrissy’s first cookbook, Cravings. The recipe is simple, yet brilliant.

But I gotta take a time out to say, I really don’t eat clams. It’s just never been my thing. I love clam chowder, but I’ve never felt compelled to buy them in the shell and cook them. And when I read this recipe I just knew the flavors would be amazing. So while making it for the first time on the fly, I had shrimp on hand and figured, “why not?” The result? The best. damn. pasta. Seriously, friends. And when you consider this thing takes 20 minutes from start to finish, you can probably start to see my obsession. 

So thank you Chrissy, and more notably, mama Pepper, for this amazing base recipe that inspired my new favorite way to inhale carbs!

Ingredients

How to make it

In a large pot of heavily salted boiling water, cook the linguine until al dente according to the package directions. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot.

Meanwhile, in a large dutch oven heat the butter and olive oil over medium low heat. When the butter foams, add the garlic and red pepper flakes. Stir constantly and watch carefully, cooking for 2 minutes (it can burn very quickly and you do not want that). 

Add the shrimp to the butter and oil, allowing to cook for about 2 minutes on each side. The shrimp will be almost cooked all the way through.

Add the wine and black pepper, increase the heat slightly, and cook until bubbling, which should take a couple minutes. Taste the sauce and add salt to taste.

Add the cooked pasta to the shrimp and sauce. Stir well to combine, then add some of the reserved pasta water if it needs extra liquid. Add the parsley, stir to combine. Serve immediately – I dare you to have just one serving! 

PS if you’re nervous about spice you can leave the crushed red pepper out, but it gives the dish such great flavor. And my toddler absolutely loves this recipe, so it can’t be that spicy 🙂

Simple Shrimp Linguine - the perfect dish to serve a picky crowd in just 20 minutes! So flavorful your taste buds will do backflips!

 

Simple Shrimp Linguine

The perfect dish to serve a picky crowd in just 20 minutes! So flavorful your taste buds will do backflips!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Servings: 6

Ingredients

  • Kosher salt
  • 12-16 ounces dried linguine
  • 1 stick butter unsalted
  • 3 tablespoons olive oil extra virgin
  • 8 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white wine not sweet
  • 1/4 teaspoon ground black pepper
  • 2 pounds shrimp peeled/deveined/pat dry
  • 1/2 cup fresh parsley chopped

Instructions

  • In a large pot of heavily salted boiling water, cook the linguine until al dente according to the package directions. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot.
  • Meanwhile, in a large dutch oven heat the butter and olive oil over medium low heat. When the butter foams, add the garlic and red pepper flakes. Stir constantly and watch carefully, cooking for 2 minutes (it can burn very quickly and you do not want that). 
  • Add the shrimp to the butter and oil, allowing to cook for about 2 minutes on each side. The shrimp will be almost cooked all the way through.
  • Add the wine and black pepper, increase the heat slightly, and cook until bubbling, which should take a couple minutes. Taste the sauce and add salt to taste.
  • Add the cooked pasta to the shrimp and sauce. Stir well to combine, then add some of the reserved pasta water if it needs extra liquid. Add the parsley, stir to combine. Serve immediately.

One thought on “Simple Shrimp Linguine

Leave a Reply

Your email address will not be published. Required fields are marked *