Garlic and Shrimp Linguine
Ingredients
- 400 gLinguine (dry)
- 300 gShrimp (peeled)
- 3 pcGarlic (finely minced)
- 3 tbspExtra virgin olive oil
- 50 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchHot chili pepper (powder)
- 1 pinchFleur de sel
- 0.5 tspRed pepper flakes
Method
Glossy pasta coated in a white wine and oil emulsion, dotted with pearly, firm shrimp. The aroma of golden garlic and a touch of lemon acidity bring the dish to life.
- 1
Plunge the linguine into a large pot of boiling salted water. The water should taste like the sea. Cook until al dente, they should still have a bite.
- 2
While the pasta is cooking, heat the olive oil in a skillet. Add the garlic, the chili powder, and the chili flakes. When the garlic starts to become fragrant and turns a light golden color, move to the next step. Be careful, if it browns too much, it becomes bitter.
- 3
Increase the heat and toss the shrimp into the skillet. They will curl up and become opaque in a few seconds. Deglaze immediately with the white wine and let it reduce by half until the sauce lightly coats the bottom.
- 4
Drain the pasta, reserving a bit of the cooking water. Toss the linguine into the skillet with the parsley and lemon juice. Mix vigorously to create a creamy sauce that coats the pasta.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta; the starch is key to making the sauce stick.
- Always keep a cup of pasta water to loosen the sauce at the last minute.
How long does this dish keep?
Best eaten immediately. Shrimp becomes rubbery when reheated.
