Garlic Shrimp Pasta
Ingredients
One pound large shrimp, peeled and deveined
Twelve ounces linguine pasta
Six tablespoons olive oil
Eight cloves garlic, minced
½ teaspoon red pepper flakes (adjust to taste)
½ cup dry white wine
¼ cup chopped fresh parsley
Juice of one lemon
¼ cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. (8-12 minutes)
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute, until fragrant, being careful not to burn the garlic. (1 minute)
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. (4-6 minutes)
4. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate slightly. (2-3 minutes)
5. Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta to the skillet with the shrimp sauce. (1 minute)
6. Toss the pasta and shrimp together, adding a little of the reserved pasta water if needed to create a light sauce that coats the pasta. (1-2 minutes)
7. Stir in the chopped parsley, lemon juice, and Parmesan cheese. Season with salt and pepper to taste. (1 minute)
8. Serve immediately, garnished with additional Parmesan cheese. (Instantaneous)
Pro tip: To prevent overcooking the shrimp, watch for it to turn pink and opaque—it continues to cook from residual heat.
Prep Time | 15 minutes
Cooking Time | 20 minutes
Total Time | 35 minutes
Calories | Approximately 600 per serving
Servings | 4