Chilli-Garlic Shrimp Linguine (Printable)

Spicy garlic shrimp combined with linguine and fresh parsley for a lively and flavorful pasta.

# What You'll 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and chili; sauté for 1 to 2 minutes until aromatic but not browned.
03 - Add shrimp to the skillet, season with salt and pepper, and cook for 2 to 3 minutes until pink and just cooked through. Stir in lemon zest.
04 - Optional: Deglaze the pan with white wine, letting it bubble for 30 seconds.
05 - Add drained linguine to the skillet along with reserved pasta water as needed and toss well to combine. Drizzle with lemon juice.
06 - Remove from heat, stir in chopped parsley, and adjust seasoning if needed. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready in under thirty minutes, which means you can serve restaurant-quality pasta on a weeknight without the stress.
  • The flavors are bold and alive, with heat that builds gently rather than knocking you over.
  • There's barely any cleanup, since everything happens in one pan after the pasta drains.
02 -
  • Overcooking shrimp by even a minute turns them rubbery and sad, so set a timer and don't get distracted scrolling your phone.
  • That reserved pasta water is not optional; it's what transforms this from oily pasta into something cohesive and elegant.
  • Cook the garlic gently so it turns golden and sweet rather than brown and bitter, which completely changes the flavor profile.
03 -
  • If your shrimp are frozen, thaw them properly in the refrigerator the night before rather than rushing it under warm water, which affects their texture.
  • Taste the pasta water before you reserve it; if it's too salty, use less of it to finish the dish, and vice versa.
  • Keep the pan moving as you toss everything together so nothing sticks, and the sauce coats evenly rather than pooling in one corner.
Go Back