This quick and easy linguine is tossed with shrimp, white wine, and tomatoes for a simple and flavorful dinner!
1/4tspred chili flakes
1lb21/25 shrimppeeled and deveined
1cupof water from the pasta pot
2tbspextra virgin olive oil
chives or parsleyfor garnish
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!
*My brother adds pan-fried capers to this dish and it tastes awesome!