Spicy Shrimp Pasta with Lemon
Spicy Shrimp Pasta with Lemon
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1 teaspoon of kosher salt and the black pepper.
⏱️ 3 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the minced garlic and red pepper flakes to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, until slightly reduced.
⏱️ 3 min
- 6
Stir in the lemon zest and lemon juice. Add the cooked linguine to the skillet along with 1 cup of the reserved pasta water. Toss to combine.
⏱️ 2 min
- 7
Add the butter and Parmesan cheese to the pasta, tossing continuously until the butter is melted and the cheese is incorporated, creating a creamy sauce. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min
- 8
Return the cooked shrimp to the skillet and toss gently to combine and heat through. Stir in the fresh parsley.
⏱️ 1 min
- 9
Serve immediately, garnished with additional grated Parmesan cheese and a lemon wedge, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Pasta with Lemon
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Spicy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1 teaspoon of kosher salt and the black pepper.
⏱️ 3 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Add the minced garlic and red pepper flakes to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, until slightly reduced.
⏱️ 3 min - 6
Stir in the lemon zest and lemon juice. Add the cooked linguine to the skillet along with 1 cup of the reserved pasta water. Toss to combine.
⏱️ 2 min - 7
Add the butter and Parmesan cheese to the pasta, tossing continuously until the butter is melted and the cheese is incorporated, creating a creamy sauce. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 8
Return the cooked shrimp to the skillet and toss gently to combine and heat through. Stir in the fresh parsley.
⏱️ 1 min - 9
Serve immediately, garnished with additional grated Parmesan cheese and a lemon wedge, if desired.