This quick and easy Shrimp Linguine is flavored with white wine and tomatoes for a simple and delicious dinner!
When it comes to quick homemade meals, this is one of the best.
It’s one of those meals that you can truly 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!
How to Make Shrimp Linguine:
To get started, thaw one pound of 21/25 shrimp in cold water, then drain (unless you purchased already thawed shrimp from the grocery store).
And in case you don’t know, 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.
Also, begin cooking your pasta according to box instructions, so it’s ready to toss when the shrimp is done cooking.
Next, melt butter in a skillet and add red chili flakes:
You can certainly use olive oil instead, if you prefer.
Add the shrimp to the pan and cook them nearly through, which only takes about 2 minutes:
Add lots of minced garlic 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:
Add the shrimp back to the pan, as well as cooked linguine noodles and a cup of the pasta water. Garnish with snipped chives or parsley:
You can also add fresh basil or even oregano. I usually add whatever I’ve got in the fridge or one of the herbs from my garden.
More Shrimp Recipes:
- 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!
Post updated in November 2019. Originally published August 2014.