Despite the steep price tag, Americans love their shrimp, consuming roughly 3 lbs. per person each year. Shrimp are a low-calorie, low-fat source of protein, with 3 oz. of shrimp containing almost 20 g of protein, a mere 100 calories and less than 2 g of fat. Although the pasta, butter and oil ramp up the calorie count, shrimp linguine is light enough to make an occasional appearance in most diets.
Step 1
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it reaches desired doneness, roughly 9 to 10 minutes. Stir the pot occasionally to prevent the pasta from sticking together.
Step 2
Heat the butter and olive oil in a large, heavy-bottomed skillet over medium heat. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Add the shrimp to the pan and season with salt and pepper to taste. Cook for 3 to 5 minutes, or until the shrimp turn pink. Do not overcook, as it could result in tough shrimp.
Step 3
Remove the shrimp from the pan, turn the heat to high and add the wine. Cook and stir the mixture for 1 minute. Turn heat to low and allow to simmer until the linguine has finished cooking.
Step 4
Move the linguine from the pot to the skillet using tongs or a mesh ladle, and return the shrimp to the pan as well. Toss the pasta and shrimp with a set of tongs to thoroughly coat with the liquid in the pan.
Step 5
Top the pasta mixture with the breadcrumbs and parsley right before serving. Toss to thoroughly combine.
Tips and Warnings
- Although shrimp and linguine can stand on its own, you can also use it as a base for more complicated dishes. Add cilantro, lime juice and snow peas for a Thai-inspired dish, or marinara sauce and a touch of heavy cream for a hearty cold-weather dish. After purchase, store fresh shrimp in the refrigerator for up to two days, or place it in an airtight container in the freezer. Allow the shrimp to thaw overnight in the refrigerator before cooking.
Things You'll Need
- Large pot
- Kosher or sea salt
- 1 lb. linguine
- Large skillet
- 3 tbsp. extra virgin olive oil
- 3 tbsp. butter
- 4 garlic cloves, minced
- 1 lb. uncooked medium shrimp, peeled and deveined
- Coarsely ground black pepper or crushed red pepper
- 1/2 cup dry white wine
- 1/4 cup breadcrumbs
- 1 tbsp. fresh flat-leaf parsley, chopped
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