Shrimp Linguine

This garlicky, lemon- and chili-spiked Shrimp linguine recipe is ready in 40 minutes or less, with a complex savory flavor that’s very restaurant-worthy. A dairy-free pasta recipe that's easy enough to make on a weeknight but special enough to serve to dinner guests!

There’s a reason Shrimp linguine has become a classic: juicy shrimp and silky linguine are a match made in heaven.

In this version, large, juicy shrimp are cooked in a flavorful sauce of olive oil, garlic, lemon, red pepper flakes, and white wine, similar to Shrimp Scampi but with clam juice or Chicken Broth replacing the butter for an extra flavor boost. The word linguine translates to “little tongues,” a reference to the noodle’s flat shape, which beautifully soak up the lemon garlic sauce, and the shrimp contributes a lively splash of color and a delicate sweetness.

Serve this savory Shrimp Linguine recipe with Roasted Broccoli with Lemon and crisp white wine, and instantly transport yourself and your guests or family to the Mediterranean seaside for dinner.

Shrimp Linguine Ingredients

Just a few simple ingredients combine to make this stellar pasta dish. As with all Italian dishes, quality matters, so be sure to buy your seafood from a reputable source.

• Shrimp: Opt for large shrimp (not jumbo) in their shell.
• Extra-virgin olive oil: Choose a good Italian olive oil that is fresh, with rich, buttery notes, like our Nocellara.
• Aromatics: Garlic, sliced paper-thin, and a pinch of red pepper flakes, add lots of zing to this dish, so be generous. I typically use just one or two cloves of garlic in my pasta dishes, but for this one I up the quantity to four. It sounds like too much, but really it’s just enough.
• Dry white wine: An inexpensive but good wine is what you want for this dish. Pinot Grigio, Soave, or Pecorino are all excellent choices.
• Broth: To help create a brothy sauce in which to cook the shrimp, I add either bottled clam juice, seafood stock, or chicken broth, depending on what I have in my pantry. You can make your own broth with our Homemade Chicken Stock recipe, or use a high-quality store-bought variety.
• Lemon juice and zest: A good squeeze of lemon juice, plus some finely grated zest, contributes bright tangy notes to the pan sauce.
• Parsley: A shower of finely chopped flat-leaf parsley stirred in at the end of cooking and sprinkled on top brings a splash of color and herby zest to complete the recipe.

Ingredient Spotlight

Large shrimp is my preferred size for pasta, rather than jumbo or colossal. They provide the best balance between seafood and noodles and they are a high-protein, low-calorie option. A 3-ounce portion of shrimp has about 20 grams of protein and only 100 calories. If you can, look for:

• Fresh shrimp still in their shells rather than shrimp that have already been peeled and deveined. The shell preserves the shrimp’s moisture and freshness.
• Choose wild or sustainably farmed shrimp for the best quality. You can use frozen shrimp for this recipe, but, again, look for high-quality wild or sustainably farmed.
• READ MORE: Guide to Buying and Cooking Shrimp

How to Make Shrimp Linguine

This shrimp linguine recipe could not be simpler. The most challenging task is cleaning and deveining the shrimp, and even that is a quick chore if you’ve got a shrimp peeler handy.

Peel and Devein the Shrimp

• If you’re using frozen shrimp: thaw. Remove as many shrimp as you plan to cook (18-24) and put them in a zip-top bag. Seal the bag well, then place the bag in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag of shrimp to keep it submerged. Let sit for about 30 minutes, until thawed.
• Peel the shrimp: If the head is attached, just twist and pull it off. I’ve used a shrimp peeler for years, but if you’re working with your hands, pull off the small legs from the bottom of the shrimp. Hold the shrimp by the tail and use your fingers to crack open and peel away the shell starting at the head end. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.) You can also use kitchen shears or a small paring knife to cut the peel away from the shrimp flesh.
• Devein the shrimp: If there is a black vein running along the back of the shrimp that the peeler has not removed, use your fingers or the tip of a paring knife to pull it out, and discard it. Transfer the shrimp to a clean plate or bowl as you clean them and discard the shells.

Cook the Pasta and Make the Pan Sauce

• Put a pot of water on to boil: Fill a large pot with enough water to submerge the pasta.
• Get the sauce going: Pour 3 tablespoons extra virgin olive oil into a cold skillet large enough to hold the cooked linguine. Slice four cloves of garlic paper-thin (Goodfellas-style); or, if you prefer an even stronger garlicky flavor, chop the cloves to a fine mince. Add the garlic to the skillet and set the heat to medium-low to soften the garlic for 2 to 3 minutes. Stir in ½ teaspoon red pepper flakes.
  
  
  
  
  
  
• Add liquids to the pan: Raise the heat to medium-high and pour in ½ cup dry wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then, pour in about ¾ cup clam juice, seafood stock, or chicken broth, and simmer for another 3 to 4 minutes to slightly reduce the sauce once more. Season with a generous pinch of salt and continue to simmer, stirring for another minute.
• Boil the pasta: Season the boiling water with salt, then drop in 16 ounces of linguine pasta. Turn the heat to medium-high and cook according to package instructions until the pasta slightly underdone—very al dente. Reserve about 1 cup of the water, then drain.
• Cook the shrimp and finish the pan sauce while the pasta cooks: Add the shrimp to the liquid in the skillet and poach over medium heat for 2 minutes per side. Add the zest of one small lemon and 2 to 4 tablespoons lemon juice and stir to combine. Cook the shrimp for another minute or so, until pink and cooked throughout. Transfer the shrimp to a bowl and cover to keep warm.
  
  
  
  
  
  
• Make a pan sauce. Raise the heat in the skillet to medium-high and simmer until the juices have reduced and thickened slightly. The sauce should still be brothy.
  
  
  
  
  
  

Finish and Serve

• Dress the pasta in the sauce. Transfer the slightly undercooked linguine to the skillet using tongs or a pasta fork. Swirl the pasta around in the sauce and cook until the noodles are al dente and have absorbed most, but not all, of the sauce. The sauce will have thickened by this point, so add another ¼ cup clam juice or broth, if needed, or a splash of the reserved pasta water, until the noodles are cooked through. Sprinkle in 2 tablespoons of chopped parsley leaves and stir to combine.
  
  
  
  
  
  
• Serve. Transfer the pasta to individual bowls. Top each serving with shrimp and a sprinkle of chopped parsley and serve. Or, if you’d like to serve it family-style, transfer the pasta to a serving platter and arrange the shrimp on top. Sprinkle with the remaining chopped parsley and serve.

Ways to Mix it Up

Just because garlicky shrimp and linguine are a classic combination doesn’t mean you can’t play around with the recipe! Here are some ways to mix it up.

• Add cherry tomatoes: Stir a cup of halved cherry tomatoes into the olive oil and garlic after the garlic has softened. Let them cook for about 5 minutes over medium heat until they are somewhat softened. Use a slotted spoon or skimmer to transfer them to a plate and cover to keep warm while you finish cooking the pasta and shrimp. Right before serving, return the tomatoes to the skillet and toss with the cooked pasta and sauce.
• Skip the wine: If you prefer not to add wine, simply leave it out and substitute a little more broth and lemon juice. You can also use a little more of the pasta cooking water if necessary to loosen the sauce.
• Add breadcrumbs. Toss about ½ cup breadcrumbs with a drizzle of olive oil and fry in a small skillet until crisp. Sprinkle breadcrumbs on top of each serving.

What to Serve with Shrimp Linguine

Shrimp and broccoli are always a good combination, so I like to serve this Shrimp Linguine recipe with a side of Roasted Broccoli with Lemon.

A crunchy Lemony Fennel Salad with Shaved Parmesan and Walnuts would also be delicious. If you’re in the mood for dessert but want to keep it light, try this fresh and colorful Citrus Salad with Honey and Vanilla.

You'll Also Like: More Shrimp Pasta Recipes

Italian

Cacio e Pepe with Garlic Shrimp

Entree

20-Minute Couscous Recipe with Shrimp and Chorizo (Video)

Italian

Mediterranean Garlic Shrimp Pasta Recipe

Salads

Mediterranean-Style Shrimp Pasta Salad with Avocado (Video)

Browse all Mediterranean recipes.

Visit Our Shop

Try Our Authentic Italian Olive Oil

Hand-picked and cold extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.

Buy now

Print

Shrimp Linguine

This favorite pasta classic combines plump, garlicky shrimp with silky linguine. It comes together quickly and makes an impression, whether you’re serving it to your family or to dinner guests.

Course Main Course

Cuisine Italian

Diet Low Lactose

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 416.2kcal

Author Domenica Marchetti

Ingredients

• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, sliced paper-thin (or finely minced for a stronger flavor)
• ½ teaspoon crushed red pepper flakes, or to taste
• ½ cup dry white wine, such as Pinot Grigio, Soave, or Pecorino
• ¾ to 1 cup bottled clam juice, seafood stock, or chicken broth
• Zest of 1 small lemon, plus 2 to 4 tablespoons freshly squeezed juice (from 2-3 lemons)
• 18 to 24 large shrimp, peeled and deveined (about 1 pound)
• 1 pound linguine
• 3 tablespoons finely chopped fresh flat-leaf parsley

Instructions

• Put the pasta water on to boil. Fill a large pot with water and set it over high heat. Bring to a boil, then add 2 teaspoons salt.
• Meanwhile, start the sauce. In a large, wide skillet, add the olive oil and garlic. Set over medium-low heat and cook, stirring, until the garlic is softened and aromatic, about 3 minutes. Stir in the red pepper flakes.
• Add the liquid. Raise the heat to medium-high and pour in the wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then pour in ¾ cup of clam juice or broth and simmer for another 3 to 4 minutes to slightly reduce the sauce once more. Season with ½ teaspoon salt and continue to simmer, stirring for another minute.
• Cook the pasta. Add the pasta to the boiling salted water. Turn the heat to medium-high and cook according to package instructions until the pasta slightly underdone—very al dente. Save a cup’s worth of the pasta’s cooking water before draining.
• Meanwhile, cook the shrimp and finish the pan sauce. While the pasta cooks, add the shrimp to the skillet with the broth and poach over medium heat for 2 minutes per side. Add the lemon zest and juice and stir to combine. Cook the shrimp for another minute or so, until pink and cooked throughout.
• Make a pan sauce. Transfer the shrimp to a bowl and cover to keep warm. Raise the heat in the skillet to medium-high and simmer another minute or two until the juices have reduced and thickened slightly. The sauce should still be brothy—the pasta will finish cooking in it.
• Dress the pasta in the sauce: Transfer the slightly undercooked linguine to the skillet and, using tongs or a pasta fork, swirl the pasta around in the sauce and cook for 3 to 4 minutes, or until the noodles are al dente and thoroughly coated with sauce. The sauce will have thickened by this point, so add another ¼ cup clam juice or broth, if needed, or a splash of the reserved pasta water, until the noodles are cooked through. Sprinkle in 2 tablespoons of the parsley and toss to incorporate.
• Serve: Transfer the pasta to individual bowls. Top each serving with shrimp and a sprinkle of chopped parsley and serve. Or, to serve it family-style, transfer the pasta to a serving platter and arrange the shrimp on top. Sprinkle with the remaining chopped parsley and serve.

Notes

• If you’re using frozen shrimp: Remove as many shrimp as you plan to cook and put them in a zip-top bag. Seal the bag well, then place in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag to keep it submerged. Let sit for about 30 minutes, until thawed.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 416.2kcal | Carbohydrates: 61.4g | Protein: 17.9g | Fat: 8.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.3g | Trans Fat: 0.01g | Cholesterol: 71.4mg | Sodium: 434mg | Potassium: 281.3mg | Fiber: 2.6g | Sugar: 3.2g | Vitamin A: 146.3IU | Vitamin C: 2.1mg | Calcium: 54.3mg | Iron: 1.3mg

The post Shrimp Linguine appeared first on The Mediterranean Dish.

Frequently Asked Questions

What foods can you not eat on a Mediterranean diet

The Mediterranean diet does not include certain food groups such as processed foods and unhealthy fats. Some foods should be avoided in order to preserve the health benefits. Even though these items can be part of a healthy eating plan, consistent consumption can negate the potential health benefits.

The Mediterranean diet prohibits whole-grain breads as well as starches, including white bread, sugary cereals, breads made from refined flours, and any other high-processed baked goods. These items are rapidly absorbed as sugars into your system and can cause weight increase over time. Additionally, they have few vitamins and minerals to offer compared to whole grain options like quinoa or millet.

Other forms of sugar fall into this category as well; limit your intake of sweetened drinks - including soda, tea with added sugars, and juices - as these won't support weight management or healthy nutrient profiles.

Red meats and processed meats are not recommended for Mediterranean-style meals. Red meats as well as processed meats are high in saturated fats. This raises the risk of heart disease and other metabolic syndrome-related illnesses. Because nitrates are associated with cell damage responses in the cells, processed lunchmeat products can increase cancer risk. Dairy products should also not be consumed regularly as some cheese contains considerable amounts of saturated fats too - except for feta which is low in saturated fat content - otherwise, stick only to skimmed milk or yogurt products when considering dairy options because these will generally be lower in total fat intake than heavy cream or creme fraiche alternatives that contain higher doses of calories in their ingredients listing.

Finally, fish ought not to be consumed beyond three times per week according to reliable estimates by nutrition experts who advocate for adhering strictly to certain limits depending on the type of fish being served up during mealtime plans - choose wisely which types you consume as some may contain mercury issues which diminish its healthful value impacting its nutritional intake benefits overlooked in most cases otherwise stated upfront when researching general information on particular seafood varieties commonly found strewn across local deli displays seen regularly at markets worldwide today.

Can regular olive oils be used instead of extra-virgin olive oil?

You can choose regular olive oil over extra virgin olive if you follow the Mediterranean diet. Extra Virgin Olive Oil is better for its nutritional benefits and higher quality, but regular olive oil is still an option due to its mild flavor. Regular olive oil can be used to make everyday meals such as stir-frying or roasting vegetables. This oil is cheaper than EVOO. Some even believe it can be used for higher heat applications, such as deep frying. But, it doesn't have the same nutrients or positive compound as EVOO. You should make up these benefits by eating other foods whenever you can.

Is it OK to consume milk in the Mediterranean diet?

Yes, milk in the Mediterranean diet is allowed. The Mediterranean diet is rich in dairy products, such as low-fat yogurts and cheese. These products provide calcium and other key nutrients. You should include milk in your daily diet, as well as other drinks like tea and coffee. You can make delicious dishes with milk, such as oatmeal or smoothies. For sustainable farming practices to be promoted when buying milk, it is best to use organic varieties. Adding milk to breakfast ideas such as smoothie bowls or avocado toast will help provide essential vitamins and minerals for a balanced start to the day.

Is the Mediterranean diet predominantly plant-based

Yes, the Mediterranean Diet relies mainly on plants. The Mediterranean Diet is primarily plant-based. This includes fruits, vegetables and legumes as well as nuts and seeds. The traceability of red meat, poultry, fish and other animal protein sources around the Mediterranean Sea has meant that they are less common in modern diets. For those who choose to live a vegetarian or vegan lifestyle, these protein sources may be avoided. Tofu and soy yogurt are excellent options for additional nutrition and protein.

Are Rice and Rice part of the Mediterranean diet?

Rice is both allowed and encouraged on the Mediterranean diet. This diet encourages the consumption of fruits, vegetables and whole grains. Whole-grain rice is an excellent carbohydrate source that provides energy to the body. It's also rich in dietary fiber, which can improve digestion as well as provide essential nutrients for your health such iron, B vitamins and magnesium. Rice can be incorporated into meals by adding cooked grains to salads, soups, and stews. Limiting added fat could be beneficial where possible to stay within the guidelines of the Mediterranean diet when consuming rice-based dishes.

Statistics

• Aim to get 20 to 35 percent of your total daily caloric intake from fat, and for saturated fats to represent less than 10 percent of your total caloric intake, advises the U.S. Department of Health and Human Services. (everydayhealth.com)
• Benefits of Replacing foods high in saturated fats (like butter) with plant sources high in monounsaturated fatty acids, like olive oil, may help lower the risk of heart disease by 19 percent, according to research. (everydayhealth.com)
• The research suggested that the diet reduced the risk of cardiovascular issues, including stroke, heart attack, and death, by about 30 percent compared with the control group. (medicalnewstoday.com)
• Choose fat-free or 1% milk, yogurt, and cottage cheese. (my.clevelandclinic.org)

External Links

[TAG35]

• Traditional Med Diet | Oldways


• Mediterranean Diet | Oldways

[TAG38]

• (PDF) The Association Between Dietary Patterns and Insulin Resistance: A Systematic Review


• (PDF). Citrus as an ingredient in the Mediterranean diet

[TAG41]

• The Mediterranean Diet: An Environment-Driven Food Culture and Emerging Medical Prescription – PMC


• Definition of Mediterranean Diet. A Literature Review. PMC

[TAG44]

• Mediterranean Diet

How To

How does the Mediterranean diet support brain health and decrease cognitive decline?

The Mediterranean diet is a pattern of eating rich in fruits, vegetables, legumes, whole grains, nuts, and healthy fats while low in red meat and added sugar. It has been linked with many health benefits including better brain health. Research shows that the Mediterranean Diet may reduce dementia risk and slow age-related cognitive loss. It may also boost mood disorders and offer protective benefits against aging-related oxidative damage.

A number of aspects of the Mediterranean diet can support brain health, and help reduce cognitive decline. The most significant benefit comes from consuming large amounts of antioxidant-rich plant foods such as fruits and vegetables, which provide essential vitamins and minerals for healthy neurological functioning. Monounsaturated fats, such as olive oils, are important for maintaining healthy omega-3 levels. This is critical for brain health. A reduction in processed carbohydrates may help to improve mental clarity. This is because it stabilizes blood glucose throughout the day and decreases inflammation that can be associated with chronic diseases, such as stroke or Alzheimer's.

A Mediterranean diet that includes lots of fresh fruits, vegetables, lean protein like poultry or fish; whole grains; plenty of healthy fats from olive oils; occasional red wine; moderate dairy intakes such as yogurt and cheese will help to maintain adequate nutrition over time. This will help reduce cognitive decline. Furthermore, engaging in regular physical activity on an average vigorous level will further strengthen serotonin production, which supports mental well-being. These tips will increase your chances for good mental health and physical well-being into old age.

Resources:

[TAG46] Healthline ranked the Mediterranean Diet number 1 for the following reasons: Numerous studies associate the Mediterranean diet with a reduced risk of heart

[TAG47] The Mediterranean diet originates in the food cultures of ancient civilizations which developed around the Mediterranean Basin and is based on the regular

[TAG48] Psychology Today reports: Eating more green, leafy vegetables and less red meat were associated with improved cognitive functioning in a recent study of older

[TAG49] This review of five human studies on the Mediterranean diet examines its effects on weight loss, various diseases, and the risk of death.

[TAG50] CNBC reports that Joan Salge Blake, Boston University’s clinical professor of nutrition says: “‘Poor protein [intake] can contribute to fatigue, and that’s the

[TAG51] The Mediterranean diet has been linked to a number of health benefits, including reduced mortality risk and lower incidence of cardiovascular disease.

[TAG52] According to Olive Oil Times: The authors of the meta-study, published in Current Obesity Reports, noted that hypertension, type 2 diabetes mellitus, several

[TAG53] The Mediterranean diet, with its emphasis on fresh vegetables and fruit, whole grains, legumes, olive oil and fish, provides an array of health benefits,

[TAG54] The study described in The Epoch Times found: In the conclusions of this study, the authors prefer the Mediterranean diet over the Keto diet because the key to

[TAG55] The Mediterranean diet is a heart-healthy eating plan that emphasizes healthy fats, whole grains, fruits, vegetables, beans, nuts and seeds.

[TAG56] Abstract. Consuming a Mediterranean diet rich in minimally processed plant foods has been associated with a reduced risk of developing multiple chronic diseases

[TAG57] It’s an easy (and delicious!) change that can turn your diet into a disease-fighting tool.

[TAG58] There are many misconceptions about the Mediterranean diet. Learn what it really means and how it can help you live a healthier, longer life.

[TAG59] A review article published in the journal Experimental Gerontology describes the utility of Mediterranean diet (MedDiet) in the prevention and management of