Easy Shrimp Linguine
This easy shrimp linguine recipe is one you want to keep on rotation. You need just a few ingredients to deliver big flavor.
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Servings: 4
Calories: 544kcal
Ingredients
- 1 pound shrimp, peeled and deveined
- ½ teaspoon sumac
- 1 teaspoon Aleppo pepper
- 1 lemon, juiced and zested; juice and zest kept separate
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon butter
- 1 shallot, peeled and diced
- 5 cloves garlic, peeled and minced
- Crushed red pepper to taste
- 3 heaping tablespoons tomato paste
- 2 cups water, plus more if needed
- 2 teaspoons brown sugar, more or less to taste
- 12 ounces linguine
- ⅓ cup finely grated Parmesan cheese, a pinch reserved for garnish
- ⅓ cup loosely packed parsley, minced, plus more for serving
- Salt and pepper
Instructions
Prepare the shrimp:
- Place the shrimp in a bowl and season with sumac, Aleppo pepper, salt, and pepper. Add half the lemon juice and all of the lemon zest. Drizzle with 1 tablespoon extra virgin olive oil and toss to coat. Transfer to the refrigerator until needed.
Make the sauce:
- Heat the remaining 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the butter. Add the shallot once the butter is melted and cook for 3–5 minutes until soft.
- Add the garlic and a pinch of crushed red pepper. Cook for 45 seconds until fragrant.
- Add the tomato paste to the pot and mash it into the aromatics for 2–3 minutes until it deepens in color and sticks to the bottom.
- Pour in the water and bring to a boil. Reduce heat, add 1 teaspoon brown sugar, and simmer for 30 minutes until reduced by half. Add more water if the liquid evaporates too quickly. After simmering, taste the sauce and add the remaining 1 teaspoon brown sugar if needed. Add salt, pepper, and crushed red pepper to taste.
Cook the pasta:
- Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add the linguine and cook until al dente. Reserve ½ cup pasta water and then drain the linguine and set aside.
Finish the sauce:
- Taste the sauce and adjust the seasonings once more. Add half the pasta water and bring to a boil. Stir in the Parmesan cheese and minced parsley and stir until the cheese melts into the sauce.
- Reduce the heat to medium and add the shrimp and the remaining lemon juice to the sauce. Cook for 5–8 minutes until almost opaque.
- Add the linguine to the sauce and toss to coat, adding the remaining pasta water only as needed to loosen up the sauce. Once the shrimp are completely opaque, turn off the heat and transfer to a serving platter.
To serve:
- Garnish the pasta with a pinch of freshly grated Parmesan and more minced parsley if you like. Serve and enjoy!
Nutrition
Calories: 544kcal | Carbohydrates: 66g | Protein: 37g | Fat: 14g | Sodium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin C: 2mg
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