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Shrimp Linguine with Starchy Pasta Water Sauce

This dish features tender shrimp cooked quickly in a hot skillet, combined with al dente linguine and a silky, flavorful sauce made with reserved starchy pasta water. The final dish has a glossy, well-coated appearance, with the shrimp and pasta perfectly intertwined in a bright lemon-infused glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces shrimp (deveined, tail-on) rinsed and patted dry
  • 8 ounces linguine preferably thicker, good quality
  • 3 cloves garlic thinly sliced
  • 1/4 cup white wine optional, for flavor
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice freshly squeezed
  • 3 tbsp olive oil preferably extra virgin
  • salt to taste salt
  • pepper to taste black pepper
  • 1/4 cup chopped parsley for garnish

Equipment

  • Large pot
  • Large skillet
  • Tongs
  • Slotted Spoon
  • Measuring Cup

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add linguine and cook until just al dente, about 8 minutes. Before draining, scoop out a cup of starchy pasta water and set aside, then drain the pasta.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully add the shrimp in a single layer and cook for about 2 minutes per side until pink and slightly golden. Remove the shrimp from the skillet and set aside.
  3. Lower the heat to medium, then add the sliced garlic to the same skillet. Sauté for about 30 seconds until fragrant and just beginning to turn golden, avoiding burning for a nutty aroma.
  4. Pour in the white wine, if using, and let it cook for 1-2 minutes until slightly reduced, scraping up any browned bits from the bottom of the pan for extra flavor.
  5. Return the cooked shrimp to the skillet, then add the drained linguine along with 1/4 cup of the reserved pasta water. Toss gently over low heat, allowing the starchy water to create a glossy, silky sauce that coats each strand of pasta and shrimp.
  6. Add the lemon zest and juice, then drizzle with the remaining 1 tablespoon of olive oil. Toss everything again until well combined and shiny, adjusting with more pasta water if needed for a perfect, silky consistency.
  7. Remove from heat, garnish with chopped parsley, and serve immediately with extra lemon wedges if desired. The dish should look glossy, with the shrimp and pasta beautifully coated, ready to enjoy.

Notes

Using reserved pasta water is key for a silky, flavorful sauce. Be careful not to overcook the shrimp—they're best when just pink and firm. Finish with fresh lemon zest and juice to brighten the dish.