Linguine with Shrimp Venetian Style
Transport your taste buds to the canals of Venice with this Linguine with Shrimp Venetian Style, a light and flavorful seafood pasta dish that's perfect for any occasion. Tender linguine is tossed in a luscious garlicky white wine sauce, infused with the bright flavors of lemon zest and a hint of red pepper heat, while succulent shrimp steal the show. A finishing touch of fresh parsley and optional Parmesan creates a beautiful balance of freshness and richness. Ready in just 35 minutes, this elegant yet easy recipe is ideal for a midweek dinner or your next Italian-inspired date night. Pair it with crusty bread or a crisp green salad to complete this Mediterranean masterpiece!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb shrimp (peeled and deveined)
- 3 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic cloves (minced)
- 0.5 cup dry white wine
- 0.33 cup chicken or seafood stock
- 0.5 tsp red pepper flakes
- 1 whole lemon (zested and juiced)
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, then drain and reserve 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, season with salt and black pepper, and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Once melted, stir in the minced garlic and red pepper flakes. Cook for 1 minute until the garlic is fragrant, stirring frequently to prevent burning.
Deglaze the pan by pouring in the white wine and stock, scraping up any browned bits at the bottom of the skillet. Simmer for 3-4 minutes to reduce slightly.
Add the lemon zest, lemon juice, and cooked shrimp back into the skillet. Toss to coat the shrimp in the sauce and cook for another 1-2 minutes.
Add the drained linguine to the skillet and toss everything together. If the sauce seems dry, add a splash of the reserved pasta water until you achieve the desired consistency.
Remove the skillet from heat and sprinkle in the chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with grated Parmesan cheese if desired. Pair with crusty bread or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 170 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
