Shrimp linguine
If there’s one thing I love it’s a good pasta recipe. Pasta must be one of the ultimate comfort foods. It’s also versatile and there are so many different combinations of sauces, proteins and noodles that you can really make it your own. Shrimp linguine is the perfect summer pasta dish. It’s made with a creamy, buttery white wine sauce with lemon and topped with feta, olives, tomatoes and parsley!
Prepare the Fish
Easy: A pasta dish should be simple. This shrimp linguine is just that. It’s easy and healthy. Making it a great dish to serve to the whole family on a busy week
Healthy: This linguine is full of fresh, wholesome ingredients, full of flavor and good for you
Versatile: Like any pasta dish, you can add any vegetables you’d like, replace the shrimp with your favorite protein, or sauté everything together. You can also use any noodles you like
Description
Total time: 30 min
Difficulty: Advanced
Yield: 2 servings
Cuisine: ItalianIngredients:
- Shrimp – Shrimp are rich in vitamins and minerals, they are also a rich source of protein. Eating shrimp can support heart and brain health thanks to antioxidants and it is such an easy fish to cook.
- Linguine – I used linguine in this shrimp linguine recipe and generally linguine is the favorite noodle for seafood pasta. Linguine is a cross between spaghetti and fettuccine and originates from Genoa, Italy, where seafood is a popular choice. The thickness of the dough makes it perfect for swirling and absorbs all the sauce.
Method:
- Cook the pasta al dente and reserve ½ cup of the pasta water . Drain and set aside.
- Season the shrimp with olive oil, salt, pepper and garlic powder. Set aside.
- Once the pasta is finished cooking, add 1 tablespoon of olive oil to a large pan and turn on medium heat. Once the pan is hot, add the prawns and cook for 2-3 minutes per side or until cooked through. Remove the shrimp from the pan and set aside.
- Add wine to deglaze the pan and scrape up any browned bits. Cook for about 2-3 minutes until some of the wine has evaporated.
- Add the butter and minced garlic and cook until it melts and combines with the wine, about 2-3 minutes. Add the lemon juice and capers and cook for 2 minutes. Add cooked pasta and 1/2 cup reserved pasta water. Cook and sauté the pasta with the sauce in the pan for 2-3 minutes until well coated. Taste and adjust seasoning with salt and pepper if desired.
- Remove the pasta from the heat and serve topped with the cooked prawns, crumbled feta, tomatoes, olives, lemon zest, fresh parsley and a drizzle of olive oil. Enjoy!
RESERVE 1/2 CUP PASTA WATER: This helps with the sauce and you get the flavor from the starch in the noodles and the salt water. If you forget to save the pasta water, try using chicken or vegetable broth.
Shrimp: Replace the shrimp with chopped salmon, scallops, chicken, or even ground turkey. You can also avoid adding protein or use beans like chickpeas if you are vegetarian
Wine: If you don’t have an open bottle of wine, or rather you don’t have wine in your pasta, you can use broth or a non-alcoholic wine
Linguine: I’m not the pasta police, you can use any type of pasta you want in this recipe
