Lemon Linguini With Shrimp

Lemon Linguine with Shrimp is a vibrant and flavorful dish that beautifully combines succulent shrimp with zesty lemon and a hint of ouzo. The tender linguine is coated in a rich, aromatic sauce made from garlic, white wine, and a splash of ouzo, then finished with fresh parsley and a touch of chili flakes for a gentle kick.

This elegant yet easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion, offering a delightful balance of bright citrus flavors and savory richness.

Lemon Linguini With Shrimp

Ingredients

1lb. of shrimp, peeled and deveined

1/4 cup Ouzo

1/2 cup extra virgin olive oil

4 cloves of garlic, smashed

1/4 cup dry white wine

approx. 200gr. of dry linguine (or spaghetti)

sea salt to taste

zest and juice of 1 lemon

1/2 cup chopped fresh parsley

1 tsp. chilli flakes

4 Tbsp. unsalted butter (or olive oil) to finish

Instructions:

Prepare Shrimp and Pasta:

Pat the shrimp dry with paper towels and season with salt.

Bring a pot of water to a boil, adding a generous amount of salt.

Cook the linguine according to package instructions until al dente, about 7 minutes.

Reserve 1 cup of pasta water, then drain the pasta.

Cook Shrimp:

Heat a large skillet over high heat and add a couple of tablespoons of olive oil.

Sauté the shrimp until they turn pink on both sides.

Carefully pour in the ouzo and ignite to flambé.

Once the flames subside and the alcohol has burned off, remove the shrimp with a slotted spoon and set aside.

Prepare Sauce:

Reduce the heat to medium and add the remaining olive oil to the skillet.

Cook the garlic for about 1 minute.

Stir in the white wine and lemon juice, simmering until the sauce thickens enough to coat the back of a spoon.

Combine Pasta and Sauce:

Add the cooked linguine and 1/2 cup of reserved pasta water to the sauce.

Continue to simmer, adding more pasta water if needed to reach your desired consistency.

Finish Dish:

Return the shrimp to the skillet, along with the lemon zest, chopped parsley, and chili flakes.

Toss everything together and cook for a couple of minutes until the shrimp are heated through.

Adjust seasoning with salt if needed.

Stir in butter or more olive oil, then remove from heat.

Discard the garlic.

Serve:

Plate the linguine and top each serving with shrimp.

Serve immediately.

Enjoy your bright and zesty Lemon Linguine with Shrimp!

Notes:

Shrimp Preparation: Ensure the shrimp are well-dried before seasoning to achieve a nice sear. Overcrowding the pan can lead to steaming rather than sautéing, so cook in batches if needed.

Pasta Cooking: Reserve a cup of pasta water before draining. The starchy water helps thicken the sauce and helps it adhere better to the pasta. Cook the pasta just until al dente, as it will continue to cook slightly when combined with the sauce.

Ouzo Flambé: If flambéing, ensure you’re working in a well-ventilated area and take precautions. The alcohol burns off quickly, adding a unique flavor to the dish. If flambéing isn’t preferred, simply cook off the alcohol by simmering the ouzo for a few minutes.

Garlic Cooking: Don’t let the garlic brown too much, as it can become bitter. Cook it just until fragrant to maintain a sweet and mild garlic flavor.

Sauce Consistency: Adjust the thickness of the sauce by adding reserved pasta water as needed. The sauce should coat the back of a spoon but not be too thick.

Seasoning: Taste and adjust seasoning as you go. You may need more salt or a pinch of additional chili flakes depending on your preference.

Butter or Oil: Adding butter at the end enriches the sauce with a creamy texture. If you prefer a lighter version, use additional olive oil instead.

Garlic Removal: If you prefer not to have the garlic pieces in the final dish, you can remove them before serving. The garlic flavor will still infuse the sauce.

Garnishes: Fresh parsley and lemon zest are key for adding freshness and a burst of flavor. For an extra touch, consider a sprinkle of grated Parmesan cheese or additional chili flakes for heat.

Serving: Serve the pasta immediately after combining with the sauce to prevent it from sticking together.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp. The pasta may absorb some of the sauce, so you might need to add a splash of water or broth to loosen it up when reheating.

Notes:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp.

Thaw them completely and pat them dry before cooking to ensure they sear properly and don’t release excess moisture.

What can I substitute for ouzo if I don’t have any?

If you don’t have ouzo, you can use white wine or a splash of another liquor like vodka.

For a non-alcoholic option, use a splash of extra lemon juice or a bit of chicken or vegetable broth.

Can I use a different type of pasta?

Absolutely! You can substitute linguine with other pasta types like spaghetti, fettuccine, or even penne.

Adjust the cooking time according to the pasta type.

What if I don’t have white wine?

If you don’t have white wine, you can use a bit of chicken or vegetable broth or increase the amount of lemon juice.

The wine adds acidity and depth of flavor, so using a substitute with some acidity will help.

How can I make this recipe spicier?

Increase the amount of chili flakes to make the dish spicier.

You can also add a dash of hot sauce or a pinch of cayenne pepper for extra heat.

Can I make this recipe in advance?

The dish is best enjoyed fresh, but you can prepare the components ahead of time.

Cook the pasta and shrimp separately, and store them in airtight containers.

Reheat them together before serving and toss with the sauce.

How do I store leftovers?

Store leftover pasta and shrimp in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.

Can I use a different type of oil instead of olive oil?

Yes, you can use other oils like canola or avocado oil. However, olive oil adds a distinct flavor that complements the dish well.

What can I do if my sauce is too thick?

If the sauce becomes too thick, add a little reserved pasta water or a splash of white wine to loosen it up.

Stir until you reach the desired consistency.

Can I add vegetables to this dish?

Absolutely! You can add vegetables like spinach, cherry tomatoes, or bell peppers.

Sauté them along with the garlic for added flavor and nutrition.