This quick and easy Shrimp Linguine is flavored with white wine and tomatoes for a simple and delicious dinner! It’s lighter than other pasta dishes like Spaghetti Carbonara but has just as much flavor.
When it comes to quick homemade meals, this is one of the best. You can’t beat the deliciousness of tender shrimp paired with garlic, fresh herbs, wine, and fresh tomatoes.
Like many other shrimp dishes like Shrimp and Grits, it’s one of those meals that you can quickly make on a whim so long as you keep your kitchen stocked with a few ingredients.
I always have shrimp waiting in the freezer that I can thaw quickly under running water, and many of the other ingredients involved can be swapped out, depending on what you have on hand.
I keep an assortment of herbs in my garden and have tried many of them, and most fresh herbs are well suited for giving the pasta brightness. You can add basil, chives, oregano, parsley, and more!
What Kind of Shrimp to Use
Fresh shrimp vs frozen: Truly fresh shrimp is actually pretty hard to come by. Most of the shrimp sold at the grocery store has been frozen and then thawed. Don’t worry about one or the other, but if you have fresh, that is better.
Size: Here I use a 21/25 shrimp. 21/25 means 21-25 pieces of shrimp per pound. It’s always best to go by the number rather than labels like “small” or “medium” because you have a better idea of how big the shrimp really are.
Type: Some varieties of shrimp are sweeter than others, but the kind you use here doesn’t matter much. Use one you enjoy.
Step by Step Overview:
To get started, unless you purchased thawed shrimp from the grocery store, thaw one pound of frozen shrimp in cold water, then drain.
Also, begin cooking your pasta in a large pot of boiling water according to box instructions, so it’s ready to toss when the shrimp is done cooking. Make sure not to overcook it, so that the pasta ends up al dente instead of mushy.
Next, melt butter in a large skillet over medium-high heat and add crushed red chili flakes:
You can also use olive oil instead here, if you prefer.
Add the shrimp to the pan and cook them nearly through, until the shrimp turn pink, which only takes about 2 minutes of cooking time:
Err on the underside of cooking to make sure you have juicy shrimp instead of rubbery shrimp. You can always cook them more later, but you can’t undo it if they’re overcooked.
Add lots of minced garlic cloves and toss:
Shrimp and garlic are great friends when it comes to flavor affinities.
Remove the shrimp from the pan, then add some chopped tomatoes:
Saute the tomatoes for a minute or two until slightly softened, then deglaze the pan with white wine:
What Kind of Wine to Use
A crisp white wine is best here. I usually choose a Sauvignon Blanc or Pinot Grigio.
Add the shrimp back to the pan, as well as cooked linguine noodles and a cup of the pasta water.
Garnish the garlic shrimp pasta with snipped chives or fresh parsley:
You can also add fresh basil or even fresh oregano. I usually add whatever I’ve got in the fridge or one of the herbs from my garden.
More Shrimp Recipes:
Fresh lemon – If you like the brightness, add 1 teaspoon of lemon zest and a squeeze of fresh lemon juice to the pasta at the very end. Toss well and serve. Or serve lemon slices at the table so people can squeeze their own if desired.
Old bay seasoning – Toss the shrimp with 1 teaspoon of Old bay seasoning (or even Cajun Seasoning) for extra flavor and spice.
Parmesan cheese – I typically don’t pair dairy and seafood together, but an aged parmigiano reggiano on top actually goes really nicely here with the pasta dish.
Red pepper flakes – You may increase or decrease the amount of red pepper flakes according to your preference.
Recipe FAQ and Tips
Keep in an airtight container in the fridge for up to 4 days.
Absolutely. Although linguine is my favorite, you can do other kinds of noodles, or even pasta shapes like bow ties or shells. Just note that the required boiling time for uncooked linguine pasta will be different from other types, so follow the package directions.
- 1 lb linguine
- 3 tbsp butter
- 1/4 tsp red chili flakes
- 1 lb 21/25 shrimp peeled and deveined
- 2 tbsp minced garlic
- 1 cup diced tomatoes
- 1/4 cup white wine
- 1 cup of water from the pasta pot
- 2 tbsp extra virgin olive oil
- chives or parsley for garnish
- *fried capers optional
- Bring a pot of salted water to a boil and cook the linguine al dente according to package instructions, usally about 10 minutes.
- Place a large skillet over medium high heat, and melt the butter. Add the red chili flakes and stir for 15 seconds.
- Add the shrimp to the pan and cook for about 2-3 minutes, until nearly cooked through. Add the minced garlic and stir for 30 seconds, then remove the shrimp from the pan (it’s okay if there’s still brown stuff leftover on the bottom of the pan, that’s a good thing).
- Add the diced tomatoes to the skillet and cook for 1 or 2 minutes until slightly softened. Deglaze the pan by adding the white wine, then scraping off the brown bits off the bottom of the pan.
- Cook this mixture for another 2 minutes, then toss in the cooked shrimp (including any juices), the cooked linguine noodles, and 1 cup of pasta water. Toss well and add the olive oil and herbs. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.