Garlic Chili Shrimp Pasta
Garlic Chili Shrimp Pasta
Ingredients
For the Pasta
- 1 pound linguine, or spaghetti
- 1 tablespoon salt, for pasta water
For the Shrimp and Sauce
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 6 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 1 minute, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the dry white wine (or chicken broth) and fresh lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2 to 3 minutes, allowing the sauce to reduce slightly.
⏱️ 3 min
- 6
Add the cooked and drained linguine directly to the skillet with the sauce. Toss the pasta to coat it evenly. If the sauce appears too thick or dry, add a splash of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 2 min
- 7
Return the cooked shrimp to the skillet with the pasta and sauce. Add the chopped fresh parsley. Toss gently to combine all ingredients and heat through for about 1 minute.
⏱️ 1 min
- 8
Taste the pasta and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Serve immediately, garnished with extra fresh parsley or a lemon wedge if preferred.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Shrimp Pasta
Ingredients
For the Pasta
- 1 pound linguine, or spaghetti
- 1 tablespoon salt, for pasta water
For the Shrimp and Sauce
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 6 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio, or chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 1 minute, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the dry white wine (or chicken broth) and fresh lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2 to 3 minutes, allowing the sauce to reduce slightly.
⏱️ 3 min - 6
Add the cooked and drained linguine directly to the skillet with the sauce. Toss the pasta to coat it evenly. If the sauce appears too thick or dry, add a splash of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 2 min - 7
Return the cooked shrimp to the skillet with the pasta and sauce. Add the chopped fresh parsley. Toss gently to combine all ingredients and heat through for about 1 minute.
⏱️ 1 min - 8
Taste the pasta and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Serve immediately, garnished with extra fresh parsley or a lemon wedge if preferred.
⏱️ 1 min