Shrimp Linguine with Burst Tomatoes and Parsley
A 20-minute Shrimp Linguine made with cherry tomatoes, white wine, garlic, chili, and parsley. This simple Italian pasta dish is fresh, delicious and super easy to make. Serve with lemon wedges and a nice cold glass of vino.
A 20-minute Shrimp Linguine made with cherry tomatoes, white wine, garlic, chili, and parsley. This simple Italian pasta dish is fresh, delicious and super easy to make. Serve with lemon wedges and a nice cold glass of vino.
- 1 tbsp olive oil
- 2 cloves garlic ( finely chopped)
- 1/2 fresh red chilli ( finely chopped)
- lemon wedges (for serving)
- 5.6 oz (160g) raw jumbo shrimp ( deviened)
- 14 oz (400g) cherry tomatoes ( cutin half)
- 1 banana shallot ( finely chopped)
- 1/4 cup (60ml) white wine
- 14 oz (400g) linguine
- fresh parsley (for serving)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.843750000361835 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.116505000049962 g
- Serving Size 1 1 serving (241g)
- Sodium 0.0168750000072367 mg
- Sugar 0 g
- Trans Fat 0.0228487500097986 g
- Calories 7 calories
Step-by-step
- Cook the linguine acording to packet instructions until al dente making sure to reserve 1/2 cup (125ml) pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and add the garlic, shallots and fresh chili. Sauté for 1-2 minutes until soft and translucent but not browned.
- Next, add the sliced cherry tomatoes and cook down for around 5 minutes until they start to soften and become saucy.
- Add the white wine and let it reduce by half, it should still be saucy, see photo 4. Add the raw shrimp and cook, stirring occasionally until they turn pink. Once pink add a splash of pasta water (around 1/4 cup/60ml).
- Add the cooked linguine and toss in the sauce, sprinkle over some freshly chopped parsley and serve with fresh lemon wedges.
Substituting dried long pasta with fresh pasta changes the cooking window from nine minutes to just two, requiring constant attention at the boiling pot. Preserving ingredient quality and budget efficiency demands specific handling regarding storage and thermal management.
- Reserve half a cup of starchy boiling water before draining the pasta to bind the wine and oil reduction into a cohesive emulsion.
- Cool leftovers rapidly within two hours of preparation before transferring them to an airtight container for refrigerator storage up to three days.
- Freeze the cooked sauce separately from the linguine if planning for long-term storage, because freezing assembled pasta breaks down the starch structure and creates mushy strands.
- Reheat refrigerated portions gently in a skillet over medium-low heat with one tablespoon of water to revive the broken sauce without overcooking the delicate shrimp.
- Keep raw jumbo shrimp stored below 40 degrees Fahrenheit and thaw frozen crustaceans overnight in a colander set over a bowl in the refrigerator.
Retaining the structural integrity of shellfish requires strict adherence to rapid cooking windows. Overheating turns tender protein into rubbery morsels while boiling starches beyond al dente destroys mouthfeel.
