Spicy Garlic Shrimp Pasta (Print Format)
Flavorful shrimp and linguine tossed with garlic, cherry tomatoes, spices, and a hint of lemon for a bright finish.
# Ingredients:
→ Shrimp
01 -
1 lb peeled and deveined shrimp
02 -
1 tbsp extra virgin olive oil (for marinating)
03 -
1 ½ tsp paprika powder
04 -
¼ tsp cayenne pepper
05 -
Salt and black pepper to taste
06 -
2 tbsp extra virgin olive oil (for sautéing)
→ Pasta
07 -
12 oz whole-wheat linguine
→ Sauce and Vegetables
08 -
3 tbsp extra virgin olive oil
09 -
2 cups cherry tomatoes, halved
10 -
5 garlic cloves, minced
11 -
1 shallot, finely diced
12 -
2 tsp red pepper flakes
13 -
Salt and black pepper to taste
14 -
¼ cup white wine
15 -
⅓ - ½ cup reserved pasta water
16 -
¼ cup fresh parsley, chopped
17 -
Juice of 1 small lemon
18 -
Freshly grated parmesan cheese, for garnish
# Steps:
01 -
Cook linguine in salted boiling water according to package instructions until al dente. Reserve ⅓ to ½ cup of pasta water, then drain and set aside.
02 -
Combine shrimp with 1 tablespoon olive oil, paprika, cayenne pepper, salt, and black pepper. Toss until evenly coated.
03 -
Heat 2 tablespoons olive oil in a large pan over medium heat. Sauté shrimp for 3-4 minutes until cooked through. Remove shrimp and set aside.
04 -
In the same pan, add 3 tablespoons olive oil, cherry tomatoes, minced garlic, diced shallot, red pepper flakes, salt, and black pepper. Cook over medium heat, allowing tomatoes to blister while stirring occasionally. Lower heat as needed to prevent garlic from burning.
05 -
Pour in white wine and reserved pasta water. Simmer mixture for about 1 minute to reduce and meld flavors.
06 -
Add parsley, cooked linguine, and shrimp back into the pan. Toss gently to coat evenly with sauce and warm through, adding extra pasta water if needed for sauce consistency.
07 -
Remove from heat and finish by stirring in fresh lemon juice. Adjust seasoning if necessary. Serve immediately garnished with freshly grated parmesan cheese.
# Tips:
01 -
Cook linguine to al dente as it will continue cooking when combined with the sauce. Avoid burning garlic by adjusting heat during sautéing. Always use reserved pasta water to ensure the sauce clings well to the pasta.