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Reserving a cup of starchy pasta water before draining is the step that makes or breaks this dish - that cloudy water is what emulsifies the butter, garlic, and white wine into a sauce that clings to every strand rather than pooling at the bottom of the bowl. Shrimp cooks in about four minutes total, so this entire dinner comes together faster than the pasta itself.
Prep Time
10 min
Per serving
480kcal
Calories
28g
Protein
Cook Time
20 min
Servings
4 people
Difficulty
easy
54g
Carbs
16g
Fat
2g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
While the pasta cooks, pat the shrimp dry and season with a pinch of salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove and set aside.
Reduce the heat to medium and add the butter and minced garlic to the same skillet, cooking for 30-60 seconds until fragrant.
Pour in the white wine and red pepper flakes, letting it simmer for 2-3 minutes to reduce slightly.
Add the drained pasta to the skillet along with a splash of the reserved pasta water, tossing to combine and coat the noodles.
Return the shrimp to the pan along with the lemon juice, tossing everything together, and add more pasta water as needed to loosen the sauce.
Stir in the chopped parsley and grated parmesan, then serve immediately.
Save the Pasta Water Before Draining: This starchy liquid is essential for binding the sauce to the pasta - once it's poured down the drain, there's no substitute that works quite the same way. Don't Overcook the Shrimp: Pull them from the heat the moment they turn pink and opaque, since they'll finish warming through when tossed back into the hot pasta. Add Pasta Water Gradually: Start with a small splash and add more as needed - it's easier to loosen a sauce that's too thick than to fix one that's turned too watery.
Yes, substitute the white wine with an equal amount of extra chicken or vegetable stock plus a splash of extra lemon juice for acidity.
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