Garlic and Shrimp Linguine

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.

• Prep: 10 min
• Cook: 12 min
• Difficulty: Easy
• Calories: 554
• Protein: 28 g
• Carbs: 77 g
• Fat: 13 g

Ingredients

• 400 g Linguine ( dry )
• 300 g Shrimp ( peeled )
• 3 pc Garlic ( finely minced )
• 3 tbsp Extra virgin olive oil
• 50 ml Dry white wine
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 0.5 pc Flat-leaf parsley ( chopped )
• 1 pinch Hot chili pepper optional ( powder )
• 1 pinch Fleur de sel
• 0.5 tsp Red pepper flakes

Instructions

1. Cooking the pasta

   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. Browning the garlic

   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. Searing the shrimp

   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. Final binding

   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.

Chef's tips

• 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.

Storage

Best eaten immediately. Shrimp becomes rubbery when reheated.