Shrimp Linguine

Method8 steps · about 40 min

1. 1

   Step 1: Bring a large pot of water to a rolling boil and add 2 teaspoons kosher salt. Keep it ready for the linguine.

   Uses Water for a large pot · 2 teaspoons kosher salt

2. 2

   Step 2: Put 3 tablespoons olive oil and the sliced or minced garlic (4) in a large cold sauté pan. Warm over medium-low heat for about 3 minutes until fragrant and soft, without browning the garlic. Stir in ½ teaspoon red pepper flakes, or adjust to taste.

   Warm garlic without browning · 3 minUses 3 tablespoons olive oil · 4 garlic cloves · ½ teaspoon red pepper flakes

   
3. 3

   Step 3: Raise the heat to medium-high. Add ½ cup white wine to the garlic-chili oil and reduce for 3–4 minutes. Add ¾ cup clam juice and reduce for another 3–4 minutes. Stir in the separate ½ teaspoon sauce salt and cook for 1 minute. Keep the sauce brothy for poaching the shrimp.

   Uses Garlic-chili oil from step 2 · ½ cup dry white wine · ¾ cup clam juice · ½ teaspoon sauce salt

4. 4

   Step 4: Cook 1 pound linguine in the boiling salted water according to its package, stopping while it is still slightly underdone; it will finish in the sauce. Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta.

   Cook linguine slightly underdone, following its packageUses Boiling salted water from step 1 · 1 pound linguine

5. 5

   Step 5: While the pasta boils, add the thawed, peeled shrimp (18–24) to the brothy sauce. Poach for about 2 minutes per side. Stir in the zest of 1 small lemon and 2–4 tablespoons lemon juice, then cook for about 1 minute more, until the shrimp are firm and opaque throughout.

   Uses Brothy sauce from step 3 · 18–24 large shrimp · Zest of 1 small lemon · 2–4 tablespoons lemon juice

   
6. 6

   Step 6: Remove the cooked shrimp from the pan and keep them covered and warm. Raise the heat to medium-high and reduce the remaining lemon-clam sauce for 1–2 minutes until slightly thickened but still brothy.

   Uses Cooked shrimp and their sauce from step 5

7. 7

   Step 7: Add the drained, slightly underdone linguine to the reduced pan sauce and toss over the heat for 3–4 minutes, until the pasta is al dente and coated. If it needs loosening, add some of the optional extra ¼ cup clam juice or a splash of the reserved pasta water; keep any unused water aside. Stir in 2 tablespoons of the chopped parsley (2 tablespoons).

   Uses Slightly underdone linguine from step 4 · Reduced pan sauce from step 6 · Optional extra clam juice, up to ¼ cup · A splash of the reserved 1 cup pasta water, if needed · 2 tablespoons parsley

8. 8

   Step 8: Divide the sauced linguine among 6 bowls and arrange the reserved cooked shrimp over it. Sprinkle with the remaining 1 tablespoon parsley and serve immediately.

   Uses Sauced linguine from step 7 · Warm cooked shrimp reserved in step 6 · Remaining 1 tablespoon parsley