Servings 4 servings
Ingredients
- 12 oz. uncooked linguine pasta
- 1/4 cup extra virgin olive oil, plus more for garnishing
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red chili flakes (optional)
- 1 pound medium shrimp, peeled and de-veined
- 1 Tablespoon lemon zest
- 1/2 cup white wine
- 1/2 cup parsley, chopped
- 1 Tablespoon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. While the pasta cooks, make the sauce.
- In a large sauté pan set over medium-high heat, add the olive oil. Once the oil is hot, add the cherry tomatoes and cook, stirring, for 2 minutes.
- Add the garlic and chili flakes and cook, stirring, until the garlic is golden brown and fragrant, about 2 minutes.
- Add the shrimp and cook, flipping once, until pink and cooked through, about 3 minutes.
- Add the white wine and cook until it has reduced by half.
- Add the lemon zest, lemon juice, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Using tongs, transfer the pasta from the water to the sauté pan and toss to coat.
- Drizzle the pasta with olive oil then serve.
Notes
- This dish moves fast. Have everything prepped and within arm's reach before you turn on the heat.
- The shrimp are done when they curl into a loose "C" shape and turn opaque pink. A tight "O" means they've gone too far and will taste tough and rubbery.
- Reserve about 1/2 cup of pasta water. Add a splash to the pan if the sauce seems dry.
- Any type of broth can be substituted for the wine.
- To store: Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth. Skip the microwave.
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