Chilli-Garlic Shrimp Linguine (Printable)

Succulent shrimp and linguine enhanced by flavorful garlic, chili, lemon zest, and fresh parsley.

# What You Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Pasta

02 - 12 oz linguine

→ Aromatics & Vegetables

03 - 5 cloves garlic, thinly sliced
04 - 1 to 2 red chili peppers, thinly sliced, or 1 teaspoon red pepper flakes
05 - 1 small bunch fresh flat-leaf parsley, chopped
06 - Zest of 1 lemon

→ Sauces & Oils

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons dry white wine (optional)
09 - Juice of 1/2 lemon

→ Seasonings

10 - Salt to taste
11 - Freshly ground black pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain in colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and chili peppers, sautéing for 1 to 2 minutes until fragrant but not browned.
03 - Add shrimp to the skillet, season generously with salt and pepper, and cook for 2 to 3 minutes until pink and opaque throughout. Stir in lemon zest.
04 - Pour white wine into the skillet if using, allowing it to bubble and reduce for 30 seconds.
05 - Add drained linguine to the skillet along with reserved pasta water as needed, tossing everything together. Drizzle with lemon juice and remove from heat.
06 - Stir in chopped parsley, adjust seasoning to taste, and serve immediately while hot.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like something special.
  • The heat builds gradually—you control exactly how spicy you want it to be.
  • Shrimp cooks so quickly that there's almost no way to overcook it if you stay present.
02 -
  • Overcrowding the pan with shrimp means they steam instead of sear—cook them in two batches if you need to, it takes an extra minute and changes everything.
  • The pasta water is not just filler; its starch is what makes the oil cling to the noodles and creates that silky finish you're after.
03 -
  • Keep your shrimp seasoning light initially and taste the final dish before adding more salt, because the pasta water and lemon juice both contribute saltiness.
  • If you're cooking for someone with dietary restrictions, this adapts easily—gluten-free pasta, no wine, adjusted spice levels—and it still tastes like itself.
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